کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594945 | 1492122 | 2015 | 22 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system
ترجمه فارسی عنوان
اثرات فشار هیدرواستاتیک بالا بر خواص امولسیون پروتئین سیب زمینی شیرین در سیستم پروتئین-هیدروکلوئیدی مدل
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (PÂ <Â 0.05) in ESI value at 600Â MPa treatment, while the stability of SPP-GMS emulsions significantly decreased with increase in GMS concentrations and HHP treatments (200-600Â MPa). HHP treatment considerably reduced the creaming rate for SPP-GG model while such case was not observed for SPP-GMS model. The flow index for SPP-GG emulsion model was found to decrease with increase in HHP treatment and had non-Newtonian behaviour. The SPP-GMS emulsion models with HHP treatments showed comparatively lower viscosities but had more Newtonian flow character.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 448-454
Journal: Food Chemistry - Volume 169, 15 February 2015, Pages 448-454
نویسندگان
Nasir Mehmood Khan, Tai-Hua Mu, Farman Ali, Lawrence A. Arogundade, Zia Ullah Khan, Maio Zhang, Shujaat Ahmad, Hong-Nan Sun,