Effects of Different Concentrations of Carrageenan on the Gel Properties and Structure of Hemp Protein Isolate

Autor:	Mingshou LÜ, Zihan WANG, Linlin LIU, Bingyu SUN, Ying ZHU, Yuyang HUANG, Min QU, Xiuqing ZHU
Jazyk:	čínština
Rok vydání:	2024
Předmět:	carrageenan hemp protein isolate gel properties secondary structure Food processing and manufacture TP368-456
Zdroj:	Shipin gongye ke-ji, Vol 45, Iss 12, Pp 28-37 (2024)
Druh dokumentu:	article
ISSN:	1002-0306 45496439
DOI:	10.13386/j.issn1002-0306.2023050357
Popis:	To elucidate the influence of different concentrations of carrageenan (CA, 0.4%, 0.8%, 1.2%, 1.6%, 2.0%, w/w) on the gelation properties and structure of hemp protein isolate (HPI), with the hemp protein isolate without adding CA as the control, the water-holding capacity, texture, rheological properties of the composite gels were determined. Meanwhile, the effect of CA addition on the water distribution, protein structure and intermolecular forces in the composite gels was also investigated. The results showed that the addition of CA significantly (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/87395c7ecb1b4fe38f45496439314f17 Zobrazit plný text záznamu View record in DOAJ