کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565368 | 1330968 | 2006 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structural thermostability of commercial canola protein-hydrocolloid mixtures
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Structural thermostability of commercial canola protein-hydrocolloid mixtures Structural thermostability of commercial canola protein-hydrocolloid mixtures](/preview/png/4565368.png)
چکیده انگلیسی
Proteins in a mixed system with polysaccharides may behave differently than when used alone. The thermal transition properties (denaturation temperature, Td; enthalpy of denaturation, ÎH) of canola protein isolate (CPI)-hydrocolloid (κ-carrageenan, guar gum) mixtures were assessed using differential scanning calorimetry. Factorial and response surface models were used to examine the effects of pH, salt, protein, guar gum and κ-carrageenan concentrations on the conformational stability of CPI (Td=86 °C, ÎH=16.2 J/g). CPI-κ-carrageenan mixtures treated with sodium acetate (NaC2H3O2, 68 g/l) had the highest Td values (103.2 °C), whereas mixtures treated with sodium thiocyanate (NaSCN, 40.5 g/l) had the lowest Td (92.3 °C) values. Salts decreased ÎH values of CPI-κ-carrageenan mixtures in the order: acetate
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 2, March 2006, Pages 124-134
Journal: LWT - Food Science and Technology - Volume 39, Issue 2, March 2006, Pages 124-134
نویسندگان
Florence O. Uruakpa, S.D. Arntfield,