کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908856 | 1427087 | 2017 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Formation and characterization of thiol-modified fibrillated whey protein isolate solution with enhanced functionalities
ترجمه فارسی عنوان
شکل گیری و مشخصه محلول پروتئین انحلال پروتئین پنیر فیبریلاسیون اصلاح شده با تیمول با قابلیت های پیشرفته
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
استرینگ، ایزوله پروتئین آب پنیر، خواص امولسیون، خواص فوم
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The effect of thiolation using propanethiol on the functionalities of fibrillated whey protein isolate (WPI) solution at different pH values was studied. Fibrillated WPI solutions were thiolated at different molar ratios of propanethiol:carboxyl group (0.5:1, 1:1, 2:1, 3:1, 4:1) and the highest esterification extent ratio was obtained at 4:1 (pH 9). We also found that the thiolation process improved the foaming capacity and foam stability. TEM micrographs evidenced aggregation of thiol-modified fibrillated WPI. A network of shortened fibrils attached to each other was formed upon thiolation, suggesting good physical interaction. This was coherent with the increment of zeta potential values, indicating a greater repulsion force to retard fibrils aggregation. Thiolation enhanced emulsifying stability index of thiol-modified fibrillated WPI solution (pH 8) and diminished its susceptibility to pH changes. This has broadened the potential application of fibrils as food ingredients.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 214, December 2017, Pages 277-286
Journal: Journal of Food Engineering - Volume 214, December 2017, Pages 277-286
نویسندگان
Hon Weng Chang, Tai Boon Tan, Phui Yee Tan, Faridah Abas, Oi Ming Lai, Imededdine Arbi Nehdi, Chin Ping Tan,