Effect of ultrasound treatment on physicochemical and functional properties of wheat germ globulin

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

Volumn 40, Issue 8, 2009, Pages 105-110

  Jia, Junqiang ^a   Ma, Haile ^a   Zhao, Weirui ^a   Wang, Zhenbin ^a   He, Ronghai ^a   Luo, Lin ^a  

^a JIANGSU UNIVERSITY   (China)

Author keywords

Experiment; Functional properties; Physicochemical properties; Ultrasound treatment; Wheat germ globulin

Indexed keywords

DISULFIDE BONDS; EMULSIFYING ACTIVITY; EMULSIFYING STABILITIES; FLUORESCENCE SPECTRA; FUNCTIONAL PROPERTIES; HYDROPHOBIC GROUPS; PHYSICOCHEMICAL PROPERTIES; SULFHYDRYL; ULTRASONIC POWER; ULTRASOUND TREATMENT; ULTRASOUND TREATMENTS; ULTRAVIOLET SPECTRUM; WHEAT GERM; WHEAT GERM GLOBULIN;

ACOUSTIC WAVES; EMULSIFICATION; HYDROPHOBICITY; STABILITY; ULTRASONIC TRANSMISSION; ULTRAVIOLET SPECTROSCOPY;

ULTRASONICS;

EID: 69749109585     PISSN: 10001298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Zhu K X, Zhou H M, Qian H F. Proteins extracted from defatted wheat germ: nutritional and structural properties[J]. Cereal Chemistry, 2006, 83(1): 69-75.
2. Sun Zhen, Zhou Huiming. Studies on immune activity of water-soluble and salt-soluble extractive from wheat germ[J]. Journal of the Chinese Cereals and Oils Association, 2001, 16(5): 29-31. (in Chinese)
3. Wang X S, Tang C H, Li B S, et al. Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates[J]. Food Hydrocolloids, 2008, 22(4): 560-567.
4. Xu Honghua, Liu Xin, Wen Qibiao. Optimum technology of improvement emulsifying properties of soybean protein isolate by multiple enzymes[J]. Transactions of the Chinese Society for Agricultural Machinery, 2008, 39(2): 103-106. (in Chinese)
5. Guilmineau F, Kulozik U. Impact of a thermal treatment on the emulsifying properties of egg yolk[J]. Food Hydrocolloids, 2006, 20(8): 1105-1113.
6. Lin Kuowei, Huang Chiuying. Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage[J]. Meat Science, 2008, 79(4): 615-622.
7. Jambrak A R, Mason T J, Lelas V, et al. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions[J]. Journal of Food Engineering, 2008, 86(2): 281-287.
8. Tang Chuanhe, Jiang Yan, Yang Xiaoquan, et al. Effect of ultrasonic treatment on gelling properties of commercial soy protein isolate[J]. Journal of the Chinese Cereals and Oils Association, 2005, 20(5): 72-76. (in Chinese)
9. Beveridge T, Toma S J, Nakai S. Determination of SH- and SS- groups in some food proteins using Ellman's reagent[J]. Journal of Food Science, 1974, 39(1): 49-51.
10. Kato A, Nakai S. Hydrophobicity determined by a fluorescence probe methods and its correction with surface properties of proteins[J]. Biochimica et Biophysica Acta, 1980, 624(1): 13-20.
11. Yin S W, Tang C H, Cao J S, et al. Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate[J]. Food Chemistry, 2008, 106(3): 1004-1013.
12. Krasaechol N, Sanguandeekul R, Duangmal K, et al. Structure and functional properties of modified threadfin bream sarcoplasmic protein[J]. Food Chemistry, 2008, 107(1): 1-10.
13. Arolas J L, Aviles F X, Chang J Y, et al. Folding of small disulfide-rich proteins: clarifying the puzzle[J]. Trends in Biochemical Sciences, 2006, 31(5): 292-301.
14. Li Y, Chen Z, Mo H. Effects of pulsed electric fields on physicochemical properties of soybean protein isolates[J]. LWT, 2007, 40(7): 1167-1175.
15. Wu Dan, Xu Guiying. Study on protein-surfactant interaction by spectroscopic methods[J]. Acta Physico-Chimica Sinica, 2006, 22(2): 254-260. (in Chinese)
16. Tang C, Yang X, Chen Z, et al. Physicochemical and structural characteristics of sodium caseinate biopolymers induced by microbial transglutaminase[J]. Journal of Food Biochemistry, 2005, 29(4): 402-421.
17. Trevino S, Scholtz J M, Pace C N. Amino acid contribution to protein solubility: asp, glu, and ser contribute more favorably than the other hydrophilic amino acids in RNase Sa[J]. Journal of Molecular Biology, 2007, 366(2): 449-460.
18. Jitngarmkusol S, Hongsuwankul J, Tananuwong K. Chemical compositions, functional properties, and microstructure of defatted macadamia flours[J]. Food Chemistry, 2008, 110(1): 23-30.
19. Cornec M, Kim D A, Narsimhan G, et al. Adsorption dynamics and interfacial properties of α-lactalbumin in native and molten globule state conformation at air-water interface[J]. Food Hydrocolloids, 2001, 15(3): 303-313.
20. El Adawy T A. Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate[J]. Food Chemistry, 2000, 70(1): 83-91.
21. Li Yingqiu, Chen Zhengxing. Effect of high intensity pulsed electric field on the functional properties of protein isolated from soybean[J]. Transactions of the Chinese Society of Agricultural Engineering, 2006, 22(8): 194-198. (in Chinese)
22. Jiang Yan, Zhang Xin, Shi Jing, et al. Ultrasonic treatment of edible films forming solution based on corn anionic starch[J]. Transactions of the Chinese Society for Agricultural Machinery, 2007, 38(12): 105-108. (in Chinese)