کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585605 | 1492039 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Functionality of ovalbumin during Chinese steamed bread-making processing
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کلمات کلیدی
Bromophenol blue (PubChem CID: 8272)Tris (PubChem CID: 6503)Dithiothreitol (PubChem CID: 446094)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Ovalbumin - اوبلبومینDynamic rheology - ریاضی پویاSodium dodecyl sulfate (PubChem CID: 3423265) - سدیم داودسیل سولفات (PubChem CID: 3423265)Molecular simulation - شبیه سازی مولکولیChinese steamed bread - نان بخارپز چینیGlutenins - گلوتنین هاGlycerol (PubChem CID: 753) - گلیسرول (PubChem CID: 753)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns indicated that ovalbumin was surprisingly not incorporated in glutenins by covalent bond, whereas size-exclusion high-performance liquid chromatography showed that glutenin macropolymer content in glutenins increased slightly. Furthermore, dynamic rheology experiments indicated ovalbumin led to a decrease inGâ² andGâ³ of dough. Based on molecular dynamic simulation and SDS-PAGE results, it was inferred that ovalbumin was not hydrolyzed by endopeptidases during dough fermentation and crosslinked to gluten proteins during steaming. Finally, ovalbumin improved maximum dough height (Hm) during dough development and specific volume of Chinese steamed bread.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 203-210
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 203-210
نویسندگان
Shangyuan Sang, Huang Zhang, Lei Xu, Yisheng Chen, Xueming Xu, Zhengyu Jin, Na Yang, Fengfeng Wu, Dandan Li,