التفاصيل البيبلوغرافية
| العنوان: |
Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin |
| المؤلفون: |
Rock-Seth Agoua, Laurent Bazinet, Eugène Vorobiev, Nabil Grimi, Sergey Mikhaylin |
| المصدر: |
Foods; Volume 11; Issue 19; Pages: 2992 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2022 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
β-lactoglobulin, functional properties, pulsed electric field, electric arc, proteins |
| جغرافية الموضوع: |
agris |
| الوصف: |
Beta-lactoglobulin (β-lg) is a major whey protein with various techno-functional properties that can be improved by several treatments. Therefore, the objective of this study was to explore the impact of green high-voltage electrical treatments (HVETs)—namely, pulsed electric fields and electric arcs—on the functional properties of β-lg. Both emulsifying and foaming stability and capacity, as well as the hygroscopicity of non-treated and pretreated β-lg, were explored. The results demonstrated that the emulsifying capacity and stability of pretreated samples increased by 43% and 22% when compared to native β-lg, respectively. Likewise, the pretreated β-lg displayed better foaming stability compared to native β-lg. In addition, the HVETs significantly decreased the hygroscopicity of β-lg (by 48% on average), making it a good ingredient with reduced hygroscopicity for the food industry. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
https://dx.doi.org/10.3390/foods11192992 |
| DOI: |
10.3390/foods11192992 |
| الاتاحة: |
https://doi.org/10.3390/foods11192992 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.7531D856 |
| قاعدة البيانات: |
BASE |