کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8409160 | 1545086 | 2018 | 21 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A pH shift approach to the improvement of interfacial properties of plant seed proteins
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: A pH shift approach to the improvement of interfacial properties of plant seed proteins A pH shift approach to the improvement of interfacial properties of plant seed proteins](/preview/png/8409160.png)
چکیده انگلیسی
Most plant storage proteins are of a compact structure comprised of multiple subunits largely via hydrophobic patches and electrostatic attractions. Such structural complexity hinders the solubility and functional behavior of proteins for use as food ingredients. When exposed to extreme pH conditions that promote charge repulsions followed by neutralization, the quaternary structure is disrupted and individual monomers obtain a molten state. The process, known as pH shift, can produce highly soluble protein monomers and aggregates with excellent emulsifying and foaming properties due to redistributions of surface-active amino acid side chain groups. This brief review presents conceptual as well as latest industry-relevant research in the field that projects promise and potential of this technology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Current Opinion in Food Science - Volume 19, February 2018, Pages 50-56
Journal: Current Opinion in Food Science - Volume 19, February 2018, Pages 50-56
نویسندگان
Jiang Jiang, Qingling Wang, Youling L Xiong,