کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186357 963436 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion
چکیده انگلیسی

The effect of high pressure homogenization on the properties of whey protein adsorbed on emulsion interface was determined by competitive adsorption with Tween 20, Fourier transform infrared (FT-IR) spectroscopy, and RP-HPLC. The amount of whey proteins desorbed by Tween 20 increased at higher pressure. The results of FT-IR spectroscopy showed that higher homogenization pressures led to decrease of α-helix and increase of β-sheet indicating the formation of fewer interactions with the lipid phase and more interaction between adsorbed whey proteins, respectively. In RP-HPLC profile, the retention time of whey protein desorbed from high pressured emulsion was shorter than that from low-pressured emulsion. From these results, we have shown that higher pressures cause the formation of a more compact interfacial protein layer. Finally, “high pressure” emulsions are more stable than “low-pressure” ones, because of the protein layer formed by protein-protein interactions as well as the decrease of droplet size.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 113, Issue 1, 1 March 2009, Pages 191–195
نویسندگان
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