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Titolo:
Lipophilization of curdlan granules by heat-treatment or chlorination
Autore:
Seguchi, M; Kusunose, C;
Indirizzi:
Kobe Womens Univ, Lab Food Technol, Fac Home Econ, Suma Ku, Kobe, Hyogo 6548585, Japan Kobe Womens Univ Kobe Hyogo Japan 6548585 Ku, Kobe, Hyogo 6548585, Japan
Titolo Testata:
FOOD HYDROCOLLOIDS
fascicolo: 2, volume: 15, anno: 2001,
pagine: 177 - 183
SICI:
0268-005X(200103)15:2<177:LOCGBH>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
OIL-BINDING ABILITY; WHEAT-STARCH; PROTEIN;
Keywords:
curdlan; lipophilization; heat-treatment; chlorination;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
16
Recensione:
Indirizzi per estratti:
Indirizzo: Seguchi, M Kobe Womens Univ, Lab Food Technol, Fac Home Econ, Suma Ku, Kobe, Hyogo 6548585, Japan Kobe Womens Univ Kobe Hyogo Japan 6548585 Hyogo 6548585, Japan
Citazione:
M. Seguchi e C. Kusunose, "Lipophilization of curdlan granules by heat-treatment or chlorination", FOOD HYDROC, 15(2), 2001, pp. 177-183

Abstract

Curdlan granules showed low swelling and water binding capacity after heat-treatment. On the other hand, heavy lipophilization of the heated curdlan granules could be observed. This lipophilization was lost by pepsin treatment, which indicated that the surface protein on the curdlan granules was changed from hydrophilic to hydrophobic (lipophilic) nature by heat-treatment. The curdlan was stained with Coomassie brilliant blue, which showed the presence of protein on the surface of curdlan granules. The lipophilization of curdlan granules was also obtained by chlorination. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 17:34:08