您现在的位置:食品科学网>新闻资讯>正文

Impact of hot alkali modification conditions on se

阅读:0
2019-10-29 来源:
责任编辑:食品科学
0

Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin

This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH, heating temperature, processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as follows:Within the alkaline range of 8 < pH < 12, the percentage of amino acid residue (AAR) and -turns first increased and then decreased with the increasing pH, and the percentage of AAR reached a maximum 5.21 ± 0.33% when the pH was 11 (p<0.01). The percentage of ˛-helices and ˇ-sheets gradually decreased with increasing pH, while that of random coils gradually increased with increasing pH, reaching a maximum 11.24 ± 0.87% when the pH was 11(p<0.05). Within the range of the heating temperature 75 ◦C < T < 95 ◦C, the percentage of random coils and -sheets gradually increased with increasing heating temperature, while that of -helices and AAR gradually decreased with increasing heating temperature; they remained unchanged when the heating temperature was 90 ◦C, and then decreased to (10.41 ± 1.18%; p<0.01) and (4.02 ± 2.12%; p<0.01), respectively. Within the range of 5 min < t<20 min, the percentage of random coils and AAR gradually increased with increasing heating time, while the percentage of -helices decreased from 11.83 ± 1.04% to 10.75 ± 2.34% with increased heating time (p<0.01). The optimum conditions for hot alkali modification of peanut protein as followed: heating temperature of 90 ◦C, heating time of 20 min and a pH of alkali liquor of 11. Under these optimum conditions, the embedding rate of curcumin by the modified protein can reach 88.32 ± 1.29%.


Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin

相关阅读

  • 来源:新京报  |  2016-05-19
    阅读:386

    中粮1元“贱卖”君顶酒庄或因巨债流拍

    4月15日,北京产权交易中心挂出“中粮旗下中国食品拟1元底价拍卖中粮君顶酒庄55%股权”的消息,引起行业一片哗然。1元拍卖的背后实则附有昂贵的“条件”,中标者需承担君顶酒庄所欠中粮3.92亿元的债务,而其实际对外欠账总额高达5亿多元。

  • 来源:新京报  |  2016-05-19
    阅读:386

    央视记者随机买8份草莓 均检出可致癌农药残留

    京华时报讯(记者常鑫),前天,央视财经频道《是真的吗》节目播出一组有关草莓的报道,称该栏目组记者随机在北京购买的8份草莓均检测出含有百菌清和乙草胺两种农药。

  • 来源:新京报  |  2016-05-19
    阅读:386

    麦当劳奶昔退役 业内分析恐因销量下挫

    曾在麦当劳中国餐厅服役近24年的奶昔昨日正式谢幕。虽然麦当劳中国方面称此举属正常产品调整,不过在业内看来,销量的不断下滑或才是此次奶昔下架的真正原因。

微博

食品科学服务号

食品科学订阅号

食品书店

食品科学

定价:25.00¥
会员价:20.00¥

合作伙伴