کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593448 | 1492117 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel
ترجمه فارسی عنوان
جداسازی ذرات سلولز میکرو و نانو ذرات بلوری و تولید ژل پروتئین سرد پروتئین آب پنیر کریستالی
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کلمات کلیدی
سلولز، سلولز نانوکریستال، سلولز های میکروکریستالی، پروتئین آب پنیر ژل،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Micro- and nano-crystalline cellulose (MCC and NCC, respectively) particles isolated from cellulose filter papers via acid digestion were characterised and loaded into a heat-denatured whey protein isolate (WPI) solution which was subsequently cold-set-gelled. Both the MCC and NCC particles were rod-shaped and had higher crystallinity degrees than had the cellulose source they were isolated from. The hydrodynamic diameter of NCC particles was â15Â nm. Fourier transform infrared (FTIR) spectroscopy suggested more surface hydroxyl groups on the NCC than the MCC particles and complete digestion of hemicellulose on the cellulosic substrate by acid. MCC- and NCC-loaded WPI gel matrices were topographically less uniform and contained many more undulations in comparison to the crystal-free counterpart. It was found, using dynamic rheometry and penetration tests, that the crystal loading into WPI gels weakened the texture. Non-covalent interactions between the cellulose crystals and whey protein strands were proposed in the gel structure according to FTIR results.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 174, 1 May 2015, Pages 97-103
Journal: Food Chemistry - Volume 174, 1 May 2015, Pages 97-103
نویسندگان
Maede Ahmadi, Ashkan Madadlou, Ali Akbar Sabouri,