| Autor: |
Chandani Patil, M.Sc., Sachin Sonawane, Ph.D., Prasanna Bhalerao, M.Tech., Ashish Dabade, M.Engg. |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100899- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2023.100899 |
| Popis: |
The effect of hydrodynamic cavitation (HC) on protein functionality is an emerging area of interest in the field of non-thermal processing. The effect of HC on Casein protein's physicochemical and functional properties. HC reduced the crystallization temperature from 230.9 °C in CP1 to 223.2 °C in CP2. The initial viscosity increased significantly to 39,080 Pa s from 26,590 Pa s. HC increased the concentration of amino acids following in-vitro digestion from 145.79 ± 5.7 μg/ml to 194.58 ± 6.3 μg/ml. Trypsin inhibitory reduced up to 44 ± 0.02 % in CP3. The solubility increased from 11.21 ± 0.50 μg/ml to 25.70 ± 1.44 μg/ml in CP2. The water holding capacity of the treated sample increased from 1.73 ± 0.19 g/g in CP1 to 2.52 ± 0.0036 g/g. The oil holding capacity of the treated sample decreased from 0.85 ± 0.02 g/g to 0.67 ± 0.03 g/g. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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