کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584859 | 1492031 | 2018 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH
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کلمات کلیدی
2-mercaptoethanol (PubChem CID: 1567)Hydrochloric acid (PubChem CID: 313) - اسید هیدروکلریک (PubChem CID: 313)Urea (PubChem CID: 1176) - اوره (PubChem CID: 1176)Texture properties - خواص بافتLow-field nuclear magnetic resonance - رزونانس مغناطیسی هسته ای کم میدانIntermolecular forces - نیروهای بین مولکولیSurface hydrophobicity - هیدروفوبیت سطحیSodium hydroxide (PubChem CID: 14798) - هیدروکسید سدیم (PubChem CID: 14798)Sodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH](/preview/png/7584859.png)
چکیده انگلیسی
Effects of NaCl concentrations and pH on the intermolecular forces and gel properties of whole chicken egg protein dispersions were studied via solubility, surface hydrophobicity, intermolecular forces, texture analysis, low-field nuclear magnetic resonance (LF-NMR) and colour analysis. Results showed that the intermolecular forces involved in the formation of egg gel were regulated by NaCl/pH. The results of gel fracture analysis suggested that the changes of fracture strength and strain were closely related with the internal balance of gel molecular forces. Moreover, a negative/positive correlation existed in the free water/bound water relaxation proportion and fracture strength. These findings provide an important theoretical basis for the innovation of heat-induced egg gel products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 36-41
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 36-41
نویسندگان
Junhua Li, Mengqi Zhang, Cuihua Chang, Luping Gu, Ning Peng, Yujie Su, Yanjun Yang,