کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7592533 1492112 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of succinylation on the conformation of yak casein micelles
ترجمه فارسی عنوان
تأثیر سوکسینیلسیون بر ترکیبات میسلی کازئین یوک
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Succinylation modifies the physicochemical characteristics and improves the functional properties of proteins. This study assessed the effects of succinylation on the conformation of yak casein micelles with seven degree of modification. The results revealed that succinylation contributed to the dissociation of casein micelles. With the increase of succinylated degree, soluble nitrogen and minerals content increased, while casein micelle size and polydispersity index of micelles decreased. Succinylation affected the spatial conformation of yak casein micelles: turn decreased, ß-sheet and α-helix increased, and irregular structure were non-significantly affected. The intrinsic and ANS fluorescence intensity decreased and the maximum emission wavelength shifted red with increasing succinylation. Based on the results, the structure of yak casein micelles was characteristic of the sub-micelle model.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 179, 15 July 2015, Pages 246-252
نویسندگان
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