کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4909126 | 1427099 | 2017 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of electron beam on the functional properties and structure of defatted wheat germ proteins
ترجمه فارسی عنوان
اثر پرتو الکترونی بر خواص عملکردی و ساختار پروتئین های گیاهی ناراضی گندم
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کلمات کلیدی
تابش الکترونی پرتو، پروتئین گندم، خواص عملکردی، تجزیه و تحلیل ساختاری،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The study was conducted to analyze the effect of electron beam on the functional properties and structures of albumin, globulin, glutenin, and wheat germ protein isolate (WGPI). The results indicated that oil absorption activity of the four proteins increased below 60Â kGy, but decreased beyond 90Â kGy. Glutenin and WGPI displayed a notable increase in water absorption activity; however, no significant (PÂ >Â 0.05) changes in that of globulin and a slight reduction in that of albumin were observed. Furthermore, irradiated proteins exhibited decreased emulsifying activity (except albumin and glutenin) and increased foaming capacity as the irradiation dose increased. In addition, the circular dichroism results indicated that albumin, globulin, and WGPI lost their ordered secondary structures and formed more flexible structures. Globulin, glutenin, and WGPI yielded a reduction in hydrophobicity (H0). Changes in these structures may lead to changes in functional properties. In general, electron beam provided a possible reference for food industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 202, June 2017, Pages 9-17
Journal: Journal of Food Engineering - Volume 202, June 2017, Pages 9-17
نویسندگان
Li Wang, Yuanyuan Ding, Xinxia Zhang, Yongfu Li, Ren Wang, Xiaohu Luo, Yanan Li, Juan Li, Zhengxing Chen,