Document Detail

Effects of Microfluidization Treatment and Transglutaminase Cross-linking on Physicochemical, Functional and Conformational Properties of Peanut Protein Isolate.
MedLine Citation:
PMID:  21744872     Owner:  NLM     Status:  Publisher    
Peanut protein isolate (PPI) was treated by high-pressure microfluidization (120 Peanut protein isolate (PPI) was treated by high-pressure microfluidization (40, 80, 120 and 160 MPa) and/or transglutaminase (TGase) cross-linking. It was found that individual microfluidization at 120 MPa was more effective to improve the solubility, emulsifying properties and surface hydrophobicity of PPI than at other pressures (e.g. 40, 80 or 160 MPa). Individual TGase cross-linking also effectively changed the physicochemical and functional properties of PPI. Microfluidization (120 MPa) or TGase cross-linking caused the unfolding of PPI structure, resulting in the decrease of α--helix and β-turns levels and the increase of β-sheet and random coil levels, as proved by fourier transform infrared (FTIR) and circular dichroism (CD) spectra. Compared with individual treatments, microfluidization followed by TGase cross-linking significantly (p < 0.05) improved the emulsion stability during long term storage (20 days). Moreover, the combined treatments led to looser structure of PPI and resulted in more obvious changes in physicochemical properties.
Xiao Hu; Mouming Zhao; Weizheng Sun; Guanli Zhao; Jiaoyan Ren
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-7-11
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Jul 
Date Detail:
Created Date:  2011-7-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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