کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1265675 1496873 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties
ترجمه فارسی عنوان
اووالبومین اصلاح شده فراصوت با شدت بالا: ساختار، رابط و خواص ژلی شدن
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
چکیده انگلیسی


• The tertiary structure of OVA was changed by the HIUS treatment.
• HIUS treatment was significantly improved the emulsifying activity of OVA.
• HIUS processing remarkably increased the foaming ability of OVA.
• The gelation temperatures of HIUS-treated OVA were increased.

Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil–water and air–water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 31, July 2016, Pages 302–309
نویسندگان
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