کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584466 | 1492024 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin
ترجمه فارسی عنوان
اصلاح پروتئین سویا توسط گلوتامیناز برای نانوکامپپلازی با کورکومین
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کلمات کلیدی
پروتئین سویا، گلوتامیناز کرکومین، پیچیدگی خواص عملکردی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Soy protein isolate (SPI) was first treated with glutaminase to yield modified SPI (E-SPI) before its complexation with curcumin. Comparisons were made between SPI and E-SPI concerning their characteristics and effectiveness in complexing with curcumin, along with changes in physicochemical properties, 2,2-diphenyl-1-picryhydrazyl (DPPH)-scavenging capacity and storage stability of curcumin upon complexation. The action of glutaminase did not markedly change SPI structure, but modified some secondary structures, causing greater protein unfolding with more hydrophobic clusters and amino acids exposed. Glutaminase treatment increased DPPH-scavenging capacity, foaming capacity and stability of SPI. The protein concentration played a role in the changes induced by glutaminase treatment and complexation with curcumin, and 1% protein seemed beneficial (highest DPPH scavenging activity; highest loading amount 10.07%; 98% and >90% curcumin retained in 1%-E-SPI at 4â¯Â°C for 2â¯h and 12â¯h, respectively). Therefore, glutaminase treatment of SPI before complexation with curcumin appeared to be appropriate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 504-512
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 504-512
نویسندگان
Huan Xiang, Dongxiao Sun-waterhouse, Chun Cui, Wei Wang, Keming Dong,