کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564613 | 1330943 | 2009 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of Maillard reaction products from casein-glucose using response surface methodology
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Response surface methodology (RSM) was applied to optimize the processing parameters of casein-glucose Maillard reaction for improving the emulsifying ability and antioxidant activity. The effect of heating time, temperature and initial pH on Maillard reaction products (MRPs) was evaluated. Emulsifying ability and reducing power were taken as response values. An increase of temperature in range and initial pH were associated with an enhanced emulsifying ability and reducing power of the MRPs. Substrate concentration 20%, casein-glucose ratio 1:2, heating time 132.7 min, temperature 100.2 °C and initial pH 12.0 were optimum conditions for the improved emulsifying ability and antioxidant activity of the MRPs. The predicated results for optimum reaction conditions coincided well with experiments values.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 8, October 2009, Pages 1374-1379
Journal: LWT - Food Science and Technology - Volume 42, Issue 8, October 2009, Pages 1374-1379
نویسندگان
Feng-lin Gu, Shabbar Abbas, Xiao-ming Zhang,