期刊
FOOD CHEMISTRY
卷 95, 期 1, 页码 138-147出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.12.040
关键词
cowpea; protein; functional properties; DSC; SE-HPLC; SDS-PAGE
In a previous study irradiation of cowpea flours and pastes at medium (10 kGy) and high (50 kGy) doses resulted in significant changes in protein-related functional properties. To understand some of the effects of gamma irradiation on cowpea proteins in particular, we isolated proteins from cowpea flours (FPC) and pastes (PPC) treated with gamma irradiation at 2, 10, and 50 kGy and analyzed their functional, thermal and molecular properties. Nitrogen solubility index of both FPC and PPC decreased, whereas oil absorption and emulsion capacities increased significantly with increasing irradiation dose. Differential scanning calorimetry showed decreases in transition temperatures (T-d) and enthalpies (Delta H), indicating a progressive denaturation of cowpea proteins with increasing irradiation. Size exclusion HPLC revealed increases in protein molecular weights, probably due to protein-protein cross-linking with irradiation in a dose-dependent manner. Reducing SDS-PAGE of FPC and PPC samples seems to suggest that the contribution of disulphide bonds to irradiation-induced cowpea protein-protein cross-linking is small. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据