کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891563 | 1628508 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate
ترجمه فارسی عنوان
اثر درمان با فشار بالا بر خصوصیات عملکردی، رئولوژیکی و ساختاری پروتئین
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Impact of high pressure (HP) treatment (200, 400 and 600â¯MPa for 15â¯min) on the functional, structural and rheological properties of red kidney bean protein isolate (KBPI) was investigated. HP treatment significantly influenced the water holding capacity, foaming, emulsifying properties, at above 600â¯MPa. FTIR spectroscopy traced the changes in the secondary structure (β-sheets) with the pressure treatment. Oscillatory rheological measurement of the HP-treated KBPI dispersions showed a significant increase in the Gâ² and the Gâ³ with increasing frequency, and a distinct thermal denaturation temperature (Td). DSC measurement showed a slightly higher Td values (105â¯Â°C) than rheometry. SDS-PAGE profiles revealed that the HP had a little effect on the protein structure when samples were treated below 600â¯MPa. The potential of plant-derived proteins have increased tremendously, and the developed KBPI could be used as one of the functional and nutritional ingredients in the food industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 191-197
Journal: LWT - Volume 91, May 2018, Pages 191-197
نویسندگان
Jasim Ahmed, Noor Al-Ruwaih, Mehrajfatema Mulla, Muhammad H. Rahman,