Structural Changes of Whey Protein Isolate Affected by Solvent

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 531

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شناسه ملی سند علمی:

FSACONF03_005

تاریخ نمایه سازی: 5 اردیبهشت 1399

چکیده مقاله:

This study aimed to probe the structural changes of whey protein isolate (WPI) as a function of pH (4-9) and NaCl concentrations (0-0.5M) using fluorescence, 3D-fluorescence and circular dichroism (CD) spectroscopies. Findings of UV-Vis spectroscopy and atomic force microscopy (AFM) confirmed the aggregation of WPI at pH 4, indicating associations in whey proteins. WPI had looser secondary and tertiary structures at acidic (pH 4 and 5) and basic (pH 9) conditions compared with pH 7.2 and 6; as well as at 0.1 and 0.3 M NaCl compared with other NaCl concentrations.

نویسندگان

Samira Feyzi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.