کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
606067 | 1454447 | 2006 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Mechanism for formation of ovalbumin–fatty acid salt mixed gels
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
In this study, changes in the secondary structure of ovalbumin (OVA) during sodium caprate-induced gel formation were analyzed by FT-IR to help clarify mechanisms of protein gelation. Due to aggregation, there was an increase in intermolecular β-sheet bands and a decrease in α-helix and intramolecular β-sheet content during sodium caprate-induced gel formation. Furthermore, heat treatment of the gel caused a further enhancement in the content of intermolecular β-sheet bands. These results suggest that, similar to β-lactoglobulin gels, sodium caprate-induced OVA gels and heat-induced OVA gels form by similar mechanisms, although the sodium caprate-induced gel formation is accompanied by less marked changes in protein conformation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 20, Issues 2–3, March–May 2006, Pages 357–360
Journal: Food Hydrocolloids - Volume 20, Issues 2–3, March–May 2006, Pages 357–360
نویسندگان
Naoko Yuno-Ohta,