Effects of high pressure on the gelatin properties and molecular structure of peanut protein isolates

Modern Food Science and Technology

Volumn 29, Issue 8, 2013, Pages

  He, Xuan Hui ^a   Liu, Hong Zhi ^a   Liu, Li ^a   Hu, Hui ^a   Wang, Qiang ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Gelatin; High pressure effects; Molecular structure; Peanut protein isolates (PPI)

Indexed keywords

CIRCULAR DICHROISM SPECTRA; GELATIN; HIGH PRESSURE TREATMENTS; MASS SPECTROMETRY ANALYSIS; PEANUT PROTEIN ISOLATES (PPI); PRESSURE TREATMENTS; SDS-PAGE ANALYSIS; SECONDARY STRUCTURES;

AMINO ACIDS; HARDNESS; HIGH PRESSURE EFFECTS; MASS SPECTROMETRY; MOLECULAR WEIGHT; OILSEEDS; PROTEINS;

MOLECULAR STRUCTURE;

EID: 84885348151     PISSN: 16739078     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

1. Yin S W, Tang C H, Wen Q B, et al. Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment [J]. Food Chemistry, 2008, 110: 938-945
2. Patricia B P, Mario P W, Gipsy T M, et al. Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives [J]. LWT-Food Science and Technology, 2012: 1-6
3. Pedro A A, Hosahalli S R, Ashraf A. Ismail. High pressure gelation of soy proteins: Effect of concentration, pH and additives [J]. Journal of Food Engineering, 2008, 88: 331-340
4. Puppo M C, Chapleau N, Speroni F, et al. Physicochemical modifications of high pressure-treated soybean protein isolates [J]. Journal of Agriculture and Food Chemistry, 2004, 52: 1564-1571
5. 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 isolatesn [J]. Food Hydrocolloids, 2008, 22: 560-567
6. Sekai N, Alf A, Nazlin H. A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures [J]. Food Hydrocolloids, 2005, 19: 984-996
7. 2010, 34(3): 329-335
8. Wu H W, Wang Q, Ma T Z, et al. Comparative studies on the functional peoperies of various peotein concentrate preparations of peanut protein [J]. Food Research International, 2009, 42: 343-348
9. Pinterits A, Arntfield S. D. Improvement of canola protein gelation properties through enzymatic modification with trans glutaminase [J]. L W T-Food Science and Technology, 2008, 41(1): 128-138
10. Wang Y H, Zou X L. Protein theory and technology [M]. Beijing: Science Press, 2004
11. Wang L N, Xu M F, Cheng X F, et al. Identification of Water Buffalo Caseins by Liquid Chromatography and LTQ-Orbitrap Mass Spectroscopy [J]. Food Science, 2012, 98(33): 99-102
12. Sreerama N, Woody R W. Computation and analysis of protein circular dichroism spectra [J]. Methods Enzymo, 2004, 383: 318-351
13. Angsupanich K, Edde M, Ledward D A. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle [J]. Journal of Agriculture and Food Chemistry, 1999, 47(1): 92-99
14. Jin A E, Zhang Y P, Guo S J. Study of soybean protein gelation reaction under high pressure [J]. Journal of Chinese Agriculture Chemistry Society 1994, 32(3): 309-321