کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890075 | 1628502 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
ترجمه فارسی عنوان
اثر اصلاح فسفوریلاسیون کمک مایکروویو بر خواص ساختاری و فوم پودر سفید تخم
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کلمات کلیدی
آلبومین، فوم ساختار ثانویه، فسفرهلیدها،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Egg white protein was phosphorylated with microwave assistance (200â¯W, 300â¯W, 400â¯W, 500â¯W and 600â¯W) in the presence of sodium tripolyphosphate at pH 8.0, and the structural and foaming properties of the protein were investigated in this work. The degree of phosphorylation increased at first and then remained unchanged. Fourier Transform infrared spectroscopy showed that egg white had new characteristic absorption bands by phosphorylation. Circular dichroism spectroscopy and surface hydrophobicity analysis revealed that the phosphorylated proteins had a more unfolded and flexible structure. The phosphorylated proteins had higher absolute values of zeta potential and a lower content of free -SH. After treatment with microwave at the 500â¯W level, phosphorylated protein had a 0.44 times (Pâ¯<â¯0.05) greater foaming ability and 1.1 times (Pâ¯<â¯0.05) greater foaming stability compared with the untreated sample. The results suggested that microwave-assisted phosphorylation modification is a practical method to improve egg white protein foaming properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 97, November 2018, Pages 151-156
Journal: LWT - Volume 97, November 2018, Pages 151-156
نویسندگان
Peishan Li, Zhuo Sun, Meihu Ma, Yongguo Jin, Long Sheng,