کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132833 1492059 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The structure and amphipathy characteristics of modified γ-zeins by SDS or alkali in conjunction with heating treatment
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The structure and amphipathy characteristics of modified γ-zeins by SDS or alkali in conjunction with heating treatment
چکیده انگلیسی


- The amphipathy of γ-zein was improved by alkali combined with heating treatment.
- Amphipathy improvement was attributed to structural inversion ability increase.
- The increase of structural inversion ability depended on α-helix structure recovery ability.

γ-Zein was modified by SDS or alkali combined with heating treatments in water and in 70% ethanol to change its amphipathic properties and explore the relationship between amphipathic characteristic and structure. γ-Zein water-dispersibility was dramatically increased via alkali or SDS combined with heating treatments, but their ethanol-dispersibilities were significantly different during ethanol evaporation. High both water-dispersibility and ethanol-dispersibility were found from alkali modified γ-zein while high water-dispersibility but low ethanol-dispersibility were obtained from SDS modified γ-zein, indicating that alkali modified γ-zein had better amphipathic characteristic compared with SDS modified γ-zein. Alkali modified γ-zein with higher amphipathic characteristic possessed higher structural inversion ability since it was easy to recover its native state as solvent changing from water to ethanol, contrary to SDS modified γ-zeins whose amphipathic characteristic was not improved. Moreover, the higher structural inversion ability of alkali modified γ-zein depended on the recovery capability of α-helix structure as solvent altering.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 233, 15 October 2017, Pages 361-368
نویسندگان
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