首页> 外文OA文献 >Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
【2h】

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

机译:组成,蛋白质曲线和富含杀菌型蛋白质的成分的流变性质

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at ~50 kDa and low molecular weight bands corresponding to the globulin fraction (~50 kDa) and albumin fraction (~10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich pseudocereal ingredients.
机译:本研究的目的是探讨富含富含蛋白质的假膜成分(奎奴亚藜,苋菜和荞麦)的营养成分,蛋白质谱,形态和粘贴性质,并将它们与更常见的稻米和玉米面粉进行比较。关于富含蛋白质的伪细胞成分的文献非常有限,主要是蛋白质分析。对于纯粥类育面粉的富含蛋白质 - 富含蛋白质含量变体和米和玉米,常规蛋白质的含量(即灰,脂肪和蛋白,以及可溶性,不溶性和总膳食纤维)的浓度显着提高了蛋白质的蛋白质的变体面粉。在使用十二烷基硫酸钠 - 聚丙烯酰胺凝胶电泳(SDS-PAGE)的分析蛋白质组分上,所有样品在约50kDa和对应于球蛋白级分(〜50kDa)和白蛋白级分(〜10kDa)的常见带), 分别;除了米饭,其中主要蛋白质是胶质蛋白。研究了淀粉颗粒的形态学使用Quinoa和Amaranth的扫描电子显微镜,显示最小尺寸的颗粒,而荞麦,大米和玉米具有最大的淀粉颗粒。除了荞麦和苋菜分别外,成分的粘贴性质通常普遍相似,分别显示出最高和最低粘度的最高粘度。本研究中获得的结果可用于更好地理解富含蛋白质的假膜成分的功能和食品应用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号