Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin.

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Tác giả: Zhangtao Chen, Yong Sun, Lufan Tan, Jin Tu, Zhuangpeng Wang, Leiyan Wu, Yuanping Ye, Senwang Zhang

Ngôn ngữ: eng

Ký hiệu phân loại: 594.38 *Pulmonata

Thông tin xuất bản: Netherlands : Food chemistry: X , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 470399

In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynamic and electrophoretic light scattering. The results indicated that HSSH preserved the primary structure of RG but significantly affected its secondary structure. It increased the surface hydrophobicity and conformational flexibility, enhanced electrostatic repulsion, reduced the particle size, and produced a loose and porous microstructure. These alterations resulted in variations in the functional and interfacial properties of RG. After HSSH treatment at 12,000 rpm for 2 min, RG exhibited optimal improvements in solubility (5.56 %), WHC (6.00 g/g) and OHC (2.20 g/g), EAI (10.19 m
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