کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474500 | 1322378 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phospholipids and wheat gluten blends: interaction and kinetics
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کلمات کلیدی
LPCl-α-lysophosphatidylcholineActivation energy - انرژی فعال سازیKinetics - سینتیک (جنبش شناسی) Phospholipids - فسفولیپیدGLM, General Linear Model - مدل خطی عمومیDifferential scanning calorimetry - کالریمتری روبشی افتراقیDSC, differential scanning calorimetry - گرماسنجی روبشی تفاضلیWheat gluten - گلوتن گندم
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Phospholipids and wheat gluten blends: interaction and kinetics Phospholipids and wheat gluten blends: interaction and kinetics](/preview/png/9474500.png)
چکیده انگلیسی
A model system comprising of lysophosphatidylcholine (LPC) and isolated gluten were used help understand the positive effect of PL on bread-loaf volume. The kinetics of the effect of gluten on the thermal properties of LPC were determined using DSC. Blends of PL and 3, 6, and 10% gluten were heated from 0 to 70 °C at rates between 3 and 19 °C/min and cooled to 0 °C. The onset and peak temperatures and ÎH were recorded. The peak temperature was used to calculate the activation energy (Ea) and Z value. The transition for pure LPC vesicle formation was detectable by DSC in the presence of gluten. Gluten increased the activation energy of LPC during vesicle formation and disruption. The increase in gluten content from 3 to 6% and then to 10% had a slight effect on the activation energy value of LPC during vesicle disruption, whereas during formation a steady increase was noticed with higher gluten additions. Overall, the ÎH of the blends showed a decrease at higher heating rate. The change in the PL activation energy in the presence of gluten is indicative of a form of interaction.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 41, Issue 3, May 2005, Pages 259-265
Journal: Journal of Cereal Science - Volume 41, Issue 3, May 2005, Pages 259-265
نویسندگان
Abdellatif Mohamed, S.H. Gordon, Rogers E. Harry-O'Kuru, Debra E. Palmquist,