Paper Search Console

Home Search Page About Contact

Journal Title

Title of Journal: Food Bioprocess Technol

Search In Journal Title:

Abbravation: Food and Bioprocess Technology

Search In Journal Abbravation:

Publisher

Springer-Verlag

Search In Publisher:

DOI

10.1007/bf01949962

Search In DOI:

ISSN

1935-5149

Search In ISSN:
Search In Title Of Papers:

Pulsed Electric Field Induced Aggregation of Food

Authors: Wei Zhao Ruijin Yang
Publish Date: 2010/11/12
Volume: 5, Issue: 5, Pages: 1706-1714
PDF Link

Abstract

Ovalbumin OVA bovine serum albumin BSA and a mixture of the two proteins OVA + BSA in solution were exposed to pulsed electric field PEF to investigate the protein interaction and aggregation The results demonstrated the selfaggregation of OVA through disulfide bond due to the exposure of sulfhydryl groups and intermolecular disulfide interactions when PEF intensity exceeded 25 kV cm−1 However no protein selfaggregation of BSA was observed under PEF treatments of 20 to 35 kV cm−1 which might be ascribed to the less sulfhydryl groups in BSA molecule The mixture of the two proteins OVA + BSA were also subjected to the same PEF treatments The results showed both OVA and BSA molecules were involved in the protein interaction and aggregation when PEF intensity exceeded 25 kV cm−1 The BSA which was not sensitive to PEF was incorporated covalently into protein aggregates through disulfide crosslinks with the other proteins under PEFThe authors gratefully acknowledge the supported by Project 31000829 20772049 of the National Natural Science Foundation of PR China National and Fundamental Research Funds for the Central Universities JUSRP20910 This study was also supported by Project BK2010148 of Jiangsu Provincial National Natural Science Foundation Jiangsu Provincial Agriculture Selfrenovation Foundation CX10231 and 111 projectB07029 Program for Changjiang Scholars and Innovative Research Team in University


Keywords:

References


.
Search In Abstract Of Papers:
Other Papers In This Journal:

  1. Effect of Infusion Method and Parameters on Solid Gain in Blueberries
  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
  4. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  5. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
  6. Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
  7. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  8. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  9. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
  10. Drying Sage ( Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil
  11. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
  12. Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
  13. Free Radical Scavenging Activity of Aqueous and Ethanolic Extract of Brassica oleracea L. var. italica
  14. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability
  15. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
  16. Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil
  17. Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
  18. Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
  19. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures
  20. Recent Applications of Advanced Control Techniques in Food Industry
  21. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum
  22. FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules
  23. Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées
  24. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
  25. Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue
  26. Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein
  27. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging
  28. Message from the Editor-in-Chief
  29. Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
  30. Purification of Whole Brown Flaxseed Meal from Coloring Pigments by Treatment in Hydrogen Peroxide Solutions: Impact on Meal Color
  31. Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes
  32. Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions
  33. Extraction and Purification of Lipoxygenase from Soybean Using Aqueous Two-Phase System
  34. The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat

Search Result: