کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544393 | 963588 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
High-performance size exclusion chromatography with multi-angle laser light scattering detection was used to determine the molar mass, molar size, and size distribution of ovalbumin-dextran conjugates formed through the Maillard reaction. SDS-PAGE patterns revealed that dextran and ovalbumin were covalently bonded to each other. Up to 2.5 mol of dextran appeared to bind with 1 mol of ovalbumin, resulting in a conjugate with a maximum molar mass of around 70 kDa. The conjugates had weight-average molar mass values ranging from 84.4 to 105.1 kDa, and root mean square radius values ranging from 19.6 to 26.4 nm. The conjugates prepared by the Maillard reaction were polydisperse and were made more compact by increasing the ratio of dextran bound to ovalbumin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 92, Issue 1, August 2005, Pages 93-99
Journal: Food Chemistry - Volume 92, Issue 1, August 2005, Pages 93-99
نویسندگان
Seung Jun Choi, Hyun Jung Kim, Kwan Hwa Park, Tae Wha Moon,