Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values
Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values
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加热速率影响不同 pH 值下豌豆球蛋白和卵清蛋白的热性质和网络形成
DOI：
10.1111/j.1365-2621.1992.tb08060.x
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发表时间：
1992
影响因子：
3.9
通讯作者：
E. Murray
中科院分区：
文献类型：
--
作者：
S. Arntfield;E. Murray
在三个pH水平下，研究了加热速率对卵清蛋白和豌豆球蛋白形成的网络的强度和类型的影响。用差示扫描量热法（DSC）和动态流变学监测蛋白质构象和结构发展的变化。网络的特点是流变性能和微观结构。在促进形成良好交联网络的条件下，较慢的加热速率导致更强的网络，但对网络类型几乎没有影响。由于条件转移，以促进聚集，而不是网络的形成，加热速率的影响减少，使卵清蛋白和vicilin在pH 5，网络特性基本上是独立的加热速率。
The impact of heating rate on the strength and type of networks formed with ovalbumin and vicilin were investigated at three pH levels. Changes in protein conformation and structure development were monitored with differential scanning calorimetry (DSC) and dynamic rheology. Networks were characterized by rheological properties and microstructure. Under conditions which promoted the formation of well crosslinked networks, slower heating rates resulted in stronger networks but had little impact on the type of network. As conditions were shifted to promote aggregation rather than network formation, the impact of heating rate was reduced so that for both ovalbumin and vicilin at pH 5, network characteristics were essentially independent of heating rate.