国产日产欧美精品-亚洲国产综合久久精品-色综合色国产热无码一-亚洲欧美日本国产,免费观看一区二区三区_在线观看片A免费不卡观看_亚洲а∨天堂久久精品_99久无码中文字幕一本久道

產(chǎn)品展廳收藏該商鋪

您好 登錄 注冊

當(dāng)前位置:
美國布魯克海文儀器公司>技術(shù)文章>測量應(yīng)用案例-20190606

技術(shù)文章

測量應(yīng)用案例-20190606

閱讀:153          發(fā)布時間:2019-6-17
 文獻(xiàn)名: Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

 

作者: Farhad Alavia, Zahra Emam-Djomeha,b,d, Shima Momena, Mehdi Mohammadiana, Maryam Salamia, Ali Akbar Moosavi-Movahedic,d

aDepartment of Food Science, Engineering and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran

bTransfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Engineering and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran

cInstitute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran

dCenter of Excellence in Biothermodynamics, University of Tehran, Tehran, Iran

 

摘要:This study investigated the impact of free radical-induced aggregation by a redox pair (ascorbic acid + H2O2) on physicochemical characteristics, structure, and rheology as well as the emulsifying and foaming capacity of egg white protein (EWP). In general, this treatment led to oxidize the free SH groups, a little change in secondary structure, increasing surface hydrophobic (H0) and ζ-potential as well induce aggregation of egg white protein through disulfide cross-linking. The pH at which the oxidative aggregation reaction was performed had a significant effect on the functionality of the EWP. The EWP aggregated at pH 11 had a very high apparent viscosity, which justified by its greater H0, higher aggregation yield and larger aggregates with high effective volume, as confirmed by SDS-PAGE and AFM. Furthermore, emulsions prepared by aggregated EWP samples, particularly the EWP aggregated at pH 11, showed higher stability against droplet flocculation and phase separation during storage for 30 days at various pH (4–7) and salt concentration (0–200?mM) as compared to emulsions made with native EWP, presumably due to create a more viscoelastic film with promoted steric hindrance on oil droplets. Moreover, a dramatically enhanced foam stability was obtained by the EWP aggregated at pH 11. This study suggested that radical induced aggregation has a potential to improve the interface-related properties of egg white protein.

收藏該商鋪

登錄 后再收藏

提示

您的留言已提交成功!我們將在第一時間回復(fù)您~

對比框

產(chǎn)品對比 產(chǎn)品對比 聯(lián)系電話 二維碼 意見反饋 在線交流

掃一掃訪問手機商鋪
010-62081908
在線留言
曲阳县| 新乐市| 天气| 普格县| 贵州省| 苗栗县| 含山县| 准格尔旗| 临朐县| 桃园市| 油尖旺区| 洛浦县| 伽师县| 万宁市| 平和县| 揭西县| 长沙市| 正安县| 汶上县| 望都县| 行唐县| 漯河市| 仙游县| 德令哈市| 社会| 镇平县| 方正县| 县级市| 凉城县| 大化| 宝鸡市| 福泉市| 武川县| 金川县| 邳州市| 西昌市| 屏山县| 河津市| 平和县| 荔浦县| 报价|