Emulsifying Properties of Angum Gum (Amygdalus scoparia Spach) Conjugated to β-Lactoglobulin through Maillard-Type Reaction
نویسندگان
چکیده
منابع مشابه
improvement of the emulsifying properties of farsi gum (amygdalus scoparia spach) through maillard-type conjugation with β-lactoglobulin
introduction: hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. one way to improve the emulsifying properties of hydrocolloids is complexation with proteins. in general, protein and hydrocolloid components may be combined together by either a) covalent bonding (conjugates) or b) electrostatic complexing. conjugates can be efficiently prepared during the stora...
متن کاملSome Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia
Background and Objectives: Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum. Materials and Methods: Zedo gum was collected in Sirjan and classified into three groups, based on colour ...
متن کاملعوامل مؤثر در ریزازدیادی بادام‌کوهی (Amygdalus scoparia Spach.)
بادام کوهی (Amygdalus scoparia Spach.)، که توزیع گسترده‌ای در مناطق وسیعی از کشور دارد، از ارزش‌های زیست‌محیطی و دارویی برخوردار است که به دلایل مختلف در معرض فرسایش ژنتیکی قرار گرفته و باید احیا شود. تکثیر رویشی پایه‌های برتر از این گونه مستلزم بهینه‌کردن روشهای مختلف از جمله ریزازدیادی است. در این پژوهش اثر ژنوتیپهای مختلف، هورمونپاشی قبل از برداشت نمونه از درخت و محیط کشت بر ویژگی‌های مو...
متن کاملPhysicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum
Ferula gumosa Boiss is one of the natural plants of Iran whose exudates (Barijeh) can be used in food industry. In the present study the properties of the gum extracted from tubers of Ferula gumosa were examined. For this purpose, gum was extracted from crude exudates by alcoholic extraction with 90% (v/v) ethanol. The purity of gum was relatively high, and it was composed mostly ...
متن کاملBovine serum albumin-sugar conjugates through the maillard reaction: effects on interfacial behavior and emulsifying ability.
Bovine serum albumin (BSA) was employed as a model protein emulsifier to conjugate with aldohexose (D-glucose (Glc) or D-allose (All)) and sugar fatty acid ester (6-O-octanoyl-D-glucose (GlcC8)) through the Maillard reaction. It was found during the reaction that rate of decrease of free amino groups in BSA was almost the same for the BSA-sugar mixtures whereas browning and protein aggregation ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2015
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2014.962040