کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891415 | 1628508 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation
ترجمه فارسی عنوان
بهبود پایداری یخ زدایی امولسیون پروتئین سویا از طریق ترکیب هیدرولیز محدود و گلایکاسیون ناشی از
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کلمات کلیدی
پروتئین سویا، هیدرولیز محدود، گلیسیری ناشی از مایار، پایداری یخ زدگی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The investigation of limited hydrolysis combined with Maillard-induced glycation on improving the freeze-thaw stability of soy protein isolate (SPI) was carried out. Soy protein isolate hydrolysate (SPH) was first prepared by trypsin, with a hydrolysis degree of 2% and 5%. Afterwards, SPI and SPH were conjugated with dextran to form a covalent complex macromolecule, which were named SPI-D, SPH2-D and SPH5-D, respectively. Covalent bond was formed between SPI/SPH and dextran molecules via the glycation reaction has been confirmed by fourier transform infrared (FTIR) spectroscopy analysis. Subsequently, the freeze-thaw stability of SPI-D and SPH-D was evaluated. After three freeze-thaw cycles, the characters of SPH-D emulsions exhibited smaller values than those of SPI-D emulsions in terms of oiling off, particle size, flocculation degree (FD) and coalescence degree (CD). In addition, SPH2-D emulsions were more stable after freeze-thaw treatment compared with SPH5-D emulsions. Optical microscopy analysis also supported the results above.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 63-69
Journal: LWT - Volume 91, May 2018, Pages 63-69
نویسندگان
Jie Yu, Guorong Wang, Xibo Wang, Yeye Xu, Shuang Chen, Xiaodan Wang, Lianzhou Jiang,