期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 43, 期 5, 页码 736-743出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.11.013
关键词
Amaranth protein concentrates; Phenolic compounds; Protein-phenolic interaction; Thermal properties; Protein solubility
Three different different processes for the preparation of amaranth protein concentrates (APCs) were investigated with respect to the yield and physicochemical characteristics The first was the conventional process for isolating protein (standard process), the second included an acid washing step prior to protein extraction (acid washing process) and the third included heating (50 degrees C) during the alkaline extraction step (thermal process) The protein yields were 178 and 25.6% for the acid washing and thermal processes, respectively The concentrates were analyzed by SUS-PAGE, free sulfhydryl groups (SH), differential scanning calorimetry (DSC), size-exclusion high performance liquid chromatography (SE-HPLC), solubility in water and in 005 mol L (1) NaCl at pH 3.0, 45 and 7.0, phenolic compounds content and color parameters. The results indicated that the acid washing process had positive effects on the composition, color parameters, protein solubility and thermal stability of the concentrates. The thermal process also brought about positive effects on the characteristics of the proteins and color parameters although it negatively affected solubility due to the formation of high molar mass aggregates The conventional process, when compared with the thermal and acid washing processes, adversely affected the properties evaluated. (C) 2009 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据