Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends
We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI)...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
SOTILLO, ELIEZER [verfasserIn] HETTIARACHCHY, NAVAM S. [verfasserIn] MEINHARDT, STEVEN W. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1994 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 59(1994), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:59 ; year:1994 ; number:2 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2621.1994.tb06985.x |
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NLEJ240434196 |
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| 520 | |a We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. | ||
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10.1111/j.1365-2621.1994.tb06985.x doi (DE-627)NLEJ240434196 DE-627 ger DE-627 rakwb SOTILLO, ELIEZER verfasserin aut Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| corn HETTIARACHCHY, NAVAM S. verfasserin aut MEINHARDT, STEVEN W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb06985.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 2 0 |
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10.1111/j.1365-2621.1994.tb06985.x doi (DE-627)NLEJ240434196 DE-627 ger DE-627 rakwb SOTILLO, ELIEZER verfasserin aut Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| corn HETTIARACHCHY, NAVAM S. verfasserin aut MEINHARDT, STEVEN W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb06985.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 2 0 |
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10.1111/j.1365-2621.1994.tb06985.x doi (DE-627)NLEJ240434196 DE-627 ger DE-627 rakwb SOTILLO, ELIEZER verfasserin aut Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| corn HETTIARACHCHY, NAVAM S. verfasserin aut MEINHARDT, STEVEN W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb06985.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 2 0 |
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10.1111/j.1365-2621.1994.tb06985.x doi (DE-627)NLEJ240434196 DE-627 ger DE-627 rakwb SOTILLO, ELIEZER verfasserin aut Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| corn HETTIARACHCHY, NAVAM S. verfasserin aut MEINHARDT, STEVEN W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb06985.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 2 0 |
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10.1111/j.1365-2621.1994.tb06985.x doi (DE-627)NLEJ240434196 DE-627 ger DE-627 rakwb SOTILLO, ELIEZER verfasserin aut Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| corn HETTIARACHCHY, NAVAM S. verfasserin aut MEINHARDT, STEVEN W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb06985.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 2 0 |
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We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. |
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We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. |
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We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240434196</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111924.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1994 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1994.tb06985.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240434196</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">SOTILLO, ELIEZER</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1994</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16-DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">corn</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">HETTIARACHCHY, NAVAM S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">MEINHARDT, STEVEN W.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">59(1994), 2, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:1994</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1994.tb06985.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">1994</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.403097 |