Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 고광웅 | - |
dc.date.accessioned | 2020-09-08T08:01:29Z | - |
dc.date.available | 2020-09-08T08:01:29Z | - |
dc.date.issued | 2019-08 | - |
dc.identifier.citation | LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, Page. 175-181 | en_US |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.issn | 1096-1127 | - |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0023643819304554?via%3Dihub | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/153669 | - |
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. | en_US |
dc.description.sponsorship | This research was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries, Ministry of Agriculture, Food and Rural Affairs (Project No. 315017-05-4-SB150). | en_US |
dc.language.iso | en | en_US |
dc.publisher | ELSEVIER SCIENCE BV | en_US |
dc.subject | Bovine heart protein concentrate | en_US |
dc.subject | Supercritical-CO2 | en_US |
dc.subject | Thiol concentration | en_US |
dc.subject | Structural characteristics | en_US |
dc.subject | Gelling properties | en_US |
dc.title | Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates | en_US |
dc.type | Article | en_US |
dc.relation.volume | 111 | - |
dc.identifier.doi | 10.1016/j.lwt.2019.05.030 | - |
dc.relation.page | 175-181 | - |
dc.relation.journal | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.contributor.googleauthor | Rahman, M. Shafiur | - |
dc.contributor.googleauthor | Go, Gwang-woong | - |
dc.contributor.googleauthor | Seo, Jin-Kyu | - |
dc.contributor.googleauthor | Gul, Khalid | - |
dc.contributor.googleauthor | Choi, Sung-Gil | - |
dc.contributor.googleauthor | Yang, Han-Sul | - |
dc.relation.code | 2019002685 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | gwgo1015 | - |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.