Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Rahman, M. Shafiur | - |
dc.contributor.author | Go, Gwang-woong | - |
dc.contributor.author | Seo, Jin-Kyu | - |
dc.contributor.author | Gul, Khalid | - |
dc.contributor.author | Choi, Sung-Gil | - |
dc.contributor.author | Yang, Han-Sul | - |
dc.date.accessioned | 2022-07-09T09:39:03Z | - |
dc.date.available | 2022-07-09T09:39:03Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2019-08 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/147337 | - |
dc.description.abstract | Consumer demand for proteins from animal sources has been increasing with economic growth of the populations. Freeze-dried ground bovine heart was treated using supercritical-CO2 (SC-CO2) at different pressures (20, 30 and 40 MPa) and hexane to produce a protein concentrate. Thiol concentration, structural and gelling properties of the control bovine heart and bovine heart protein concentrates (BHPCs) were investigated. SC-CO2 treatment at 20 MPa led to an increased (p < 0.05) thiol ( SH) content (74.08 nmol/mg protein) than those for the control and other BHPCs. Fourier transform infrared (FT IR) spectroscopy showed increased secondary structure of a helix and parallel beta-sheet content for SC-CO2 treated bovine heart protein when compared to the control and hexane treated bovine heart protein. Integrated light scattering in protein suspension showed SC-CO2 treated samples had higher cumulative values (Q3) and density (q3) for the particle size distribution. SC-CO2 treated BHPC had better physicochemical properties without structural deterioration of proteins resulting in increased functional properties such as solubility (31.08 g/100 g bovine heart), viscosity and gelling capacity (least gelation concentration 10 g/100 mL water). Bovine heart proteins may serve as a good source of quality proteins for different food applications. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.title | Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Go, Gwang-woong | - |
dc.identifier.doi | 10.1016/j.lwt.2019.05.030 | - |
dc.identifier.scopusid | 2-s2.0-85065540825 | - |
dc.identifier.wosid | 000474325500023 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.111, pp.175 - 181 | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 111 | - |
dc.citation.startPage | 175 | - |
dc.citation.endPage | 181 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | SUPERCRITICAL CARBON-DIOXIDE | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | SECONDARY STRUCTURE | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | SPECTROSCOPY | - |
dc.subject.keywordPlus | EXTRACTION | - |
dc.subject.keywordPlus | REMOVAL | - |
dc.subject.keywordPlus | SOLUBILITY | - |
dc.subject.keywordPlus | OXIDATION | - |
dc.subject.keywordPlus | GELATION | - |
dc.subject.keywordAuthor | Bovine heart protein concentrate | - |
dc.subject.keywordAuthor | Supercritical-CO2 | - |
dc.subject.keywordAuthor | Thiol concentration | - |
dc.subject.keywordAuthor | Structural characteristics | - |
dc.subject.keywordAuthor | Gelling properties | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0023643819304554?via%3Dihub | - |
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