کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8946242 1645337 2018 31 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
ترجمه فارسی عنوان
اثر عملیات حرارتی بر خصوصیات فیزیکوشیمیایی و امولسیون کنسانتره پروتئین آب پنیر پلیمری و جدایه پروتئین پلیمریزاسیون پنیر
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Whey proteins (WP) have many nutritional and beneficial therapeutic properties. Whey proteins isolate (WPI) and whey protein concentrate (WPC) are the two major forms of WP, which are indispensable for the functional and nutritional properties of foods. The core aim of this research work was to study the effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate. Whey protein solutions (8, 10, 12 w/v %) were heated at temperatures (80, 85, 90 °C) for 30 min, and the physicochemical, emulsification and stability indices properties of WPC and WPI thermal polymers were scrutinized. Results revealed that the content of free sulfhydryl groups, zeta potential and the EAI of polymerized whey protein (PWP) were lower than those of native whey protein (WP) under the same conditions. Meanwhile, the viscosity of PWP was increased with increase in temperature and protein concentration. Additionally, both EAI and ESI of polymerized whey protein isolate (PWPI) were higher than those of polymerized whey protein concentrate (PWPC). TEM and SDS-PAGE results clearly demonstrated that heating induced the formation of large protein aggregates. Conclusively, PWPI network was more homogeneous, stable and denser than that of PWPC.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 98, December 2018, Pages 134-140
نویسندگان
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