کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665127 | 464310 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Amaranth protein films prepared with high-pressure treated proteins
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Amaranth protein films prepared with high-pressure treated proteins Amaranth protein films prepared with high-pressure treated proteins](/preview/png/6665127.png)
چکیده انگلیسی
This work studies the effect of using high-pressure modified amaranth proteins in the preparation of edible film and compares the efficiency of high pressure and thermal treatment on the functionality of amaranth protein films. This films were prepared by casting using glycerol as plasticizer from protein dispersions submitted to high pressure treatments of different intensity (0.1, 200, 400 and 600Â MPa). Protein dispersions treated with high-pressure were able to form uniform films with better mechanical properties, lower water solubility and water vapor permeability than those prepared from non-treated protein dispersions without modifying its thickness, color and water content, but somewhat more opaque. This could be attributed to structural changes by high-pressure treatment, which favored protein unfolding, increasing protein surface hydrophobicity and the amount of free SH, that were re-associated during film formation producing a higher crosslinking of matrixes that was denoted in a better functionality of films. These films also showed better properties than those prepared with amaranth protein isolates thermally treated.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 38-44
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 38-44
نویسندگان
MarÃa Cecilia Condés, MarÃa Cristina Añón, Adriana Noemà Mauri,