کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5144608 | 1496866 | 2017 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pre-heated whey protein isolate (WPI) solution (10% w/v, 85 °C for 30 min) was prepared and subjected to high-intensity ultrasound (HUS, 20 kHz) at different durations (5-40 min) before acidification to determine the effects of HUS on glucono-δ-lactone (GDL)-induced gelation properties of whey protein gel. Results showed that HUS reduced the particle size and increased surface free sulfhydryl groups of pre-heated whey protein solution. Free sulfhydryl (-SH) content of the acid-induced WPI gels (GIWG) and protein solubility in presence of 8 M urea were significantly reduced (P < 0.05) by HUS (20 or 40 min), indicating that HUS facilitated formation of more disulfide bonds during/after the gelation process. HUS significantly increased (P < 0.05) the water holding capacity (WHC), gel strength, gel firmness (Gâ²) as well as the frequency dependence of GIWG. The WHC, gel strength and gel firmness were positively correlated with surface free -SH content of pre-heated WPI and negatively correlated with particle size of pre-heated WPI and free -SH content of GIWG. The results indicated that high intensity ultrasound could be used for modifying whey protein to improve its gelling properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 39, November 2017, Pages 810-815
Journal: Ultrasonics Sonochemistry - Volume 39, November 2017, Pages 810-815
نویسندگان
Xue Shen, Changhui Zhao, Mingruo Guo,