Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment

The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compare...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Han, Xiue [verfasserIn] Liang, Zhiqiang [verfasserIn] Tian, Songfan [verfasserIn] Liu, Lu [verfasserIn] Wang, Song [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 172
Übergeordnetes Werk:	volume:172

DOI / URN:	10.1016/j.lwt.2022.114217

Katalog-ID:	ELV008943540

Internformat


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245	1	0	\|a Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
264		1	\|c 2022
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
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520			\|a The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively.
650		4	\|a Whey protein isolate
650		4	\|a Soy protein isolate
650		4	\|a Physicochemical properties
650		4	\|a Functional characteristics
700	1		\|a Liang, Zhiqiang \|e verfasserin \|4 aut
700	1		\|a Tian, Songfan \|e verfasserin \|4 aut
700	1		\|a Liu, Lu \|e verfasserin \|4 aut
700	1		\|a Wang, Song \|e verfasserin \|4 aut
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936	b	k	\|a 48.00 \|j Land- und Forstwirtschaft: Allgemeines
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 172

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publishDate	2022
allfields	10.1016/j.lwt.2022.114217 doi (DE-627)ELV008943540 (ELSEVIER)S0023-6438(22)01152-5 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Han, Xiue verfasserin aut Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively. Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics Liang, Zhiqiang verfasserin aut Tian, Songfan verfasserin aut Liu, Lu verfasserin aut Wang, Song verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 172 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:172 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 172
spelling	10.1016/j.lwt.2022.114217 doi (DE-627)ELV008943540 (ELSEVIER)S0023-6438(22)01152-5 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Han, Xiue verfasserin aut Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively. Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics Liang, Zhiqiang verfasserin aut Tian, Songfan verfasserin aut Liu, Lu verfasserin aut Wang, Song verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 172 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:172 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 172
allfields_unstemmed	10.1016/j.lwt.2022.114217 doi (DE-627)ELV008943540 (ELSEVIER)S0023-6438(22)01152-5 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Han, Xiue verfasserin aut Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively. Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics Liang, Zhiqiang verfasserin aut Tian, Songfan verfasserin aut Liu, Lu verfasserin aut Wang, Song verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 172 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:172 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 172
allfieldsGer	10.1016/j.lwt.2022.114217 doi (DE-627)ELV008943540 (ELSEVIER)S0023-6438(22)01152-5 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Han, Xiue verfasserin aut Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively. Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics Liang, Zhiqiang verfasserin aut Tian, Songfan verfasserin aut Liu, Lu verfasserin aut Wang, Song verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 172 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:172 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 172
allfieldsSound	10.1016/j.lwt.2022.114217 doi (DE-627)ELV008943540 (ELSEVIER)S0023-6438(22)01152-5 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Han, Xiue verfasserin aut Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively. Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics Liang, Zhiqiang verfasserin aut Tian, Songfan verfasserin aut Liu, Lu verfasserin aut Wang, Song verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 172 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:172 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 172
language	English
source	Enthalten in LWT - food science and technology 172 volume:172
sourceStr	Enthalten in LWT - food science and technology 172 volume:172
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Han, Xiue @@aut@@ Liang, Zhiqiang @@aut@@ Tian, Songfan @@aut@@ Liu, Lu @@aut@@ Wang, Song @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV008943540
language_de	englisch
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author	Han, Xiue
spellingShingle	Han, Xiue ddc 660 bkl 48.00 bkl 58.34 misc Whey protein isolate misc Soy protein isolate misc Physicochemical properties misc Functional characteristics Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
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topic_title	660 DE-600 48.00 bkl 58.34 bkl Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment Whey protein isolate Soy protein isolate Physicochemical properties Functional characteristics
topic	ddc 660 bkl 48.00 bkl 58.34 misc Whey protein isolate misc Soy protein isolate misc Physicochemical properties misc Functional characteristics
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title	Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
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title_full	Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
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author_browse	Han, Xiue Liang, Zhiqiang Tian, Songfan Liu, Lu Wang, Song
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title_sort	modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
title_auth	Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
abstract	The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively.
abstractGer	The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively.
abstract_unstemmed	The main purpose of this paper was to investigate the effect of High-pressure homogenization (HPH) and sequential HPH−Transglutaminase (TGase) treatment on the structural, physicochemical, and functional characteristics of mixtures of whey protein isolate (WPI) and soy protein isolate (SPI). Compared with the untreated WPI-SPI mixture protein, the mean particle size of WPI-SPI pretreatment with HPH (H-WS) and TGase-induced H-WS were reduced by up to 62%. Circular dichroism spectroscopy, surface hydrophobicity, and intrinsic ﬂuorescence spectroscopy showed that HPH and sequential HPH−TGase treatment on WS increased in α-helix from 9% to 13%, decreased in β-sheet from 36% to 32%. The emulsification and foaming properties of the mixed protein were increased from 59 to 79 m2/g, 120%–158% respectively.
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title_short	Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
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author2	Liang, Zhiqiang Tian, Songfan Liu, Lu Wang, Song
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doi_str	10.1016/j.lwt.2022.114217
up_date	2024-07-06T21:26:32.667Z
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Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment

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