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Article: Thermal gelation of globulin from Phaseolus angularis (red bean)

TitleThermal gelation of globulin from Phaseolus angularis (red bean)
Authors
KeywordsCreep
Globulin
Protein
Red bean
Rheology
Thermal gelation
Issue Date2002
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2002, v. 35 n. 4, p. 377-385 How to Cite?
AbstractThe heat-induced gelation properties of red bean globulin (RBG) were studied under the influence of salts and several protein structure perturbants. The viscoelastic properties of the gels were evaluated by small amplitude oscillatory tests and creep experiments. Gel structure developed progressively when a protein dispersion (≈10% w/v) was heated from 25 to 95°C, and both the storage modulus (G′) and loss modulus (G″) increased rapidly during cooling. The addition of NaCl at lower concentrations led to increases in G′ and G″ values, with decreased creep compliance, suggesting higher viscoelasticity. At higher salt concentrations, viscoelasticity was decreased, and the optimum NaCl concentration to produce maximum gel rigidity was 0.2 M. Sodium dodecyl sulfate and urea caused more pronounced reduction of the gel moduli than dithiothreitol and N-ethylmaleimide. The data suggest that hydrophobic interactions and hydrogen bonding play an important role in heat-induced gelation, while electrostatic interactions and a balance of attractive-repulsive forces are also important. The gels formed at 95°C exhibited a homogenous microstructure with extensive cross-links and sheet-like network structures. © 2002 Elsevier Science Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68368
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorMeng, GTen_HK
dc.contributor.authorMa, CYen_HK
dc.date.accessioned2010-09-06T06:04:00Z-
dc.date.available2010-09-06T06:04:00Z-
dc.date.issued2002en_HK
dc.identifier.citationFood Research International, 2002, v. 35 n. 4, p. 377-385en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68368-
dc.description.abstractThe heat-induced gelation properties of red bean globulin (RBG) were studied under the influence of salts and several protein structure perturbants. The viscoelastic properties of the gels were evaluated by small amplitude oscillatory tests and creep experiments. Gel structure developed progressively when a protein dispersion (≈10% w/v) was heated from 25 to 95°C, and both the storage modulus (G′) and loss modulus (G″) increased rapidly during cooling. The addition of NaCl at lower concentrations led to increases in G′ and G″ values, with decreased creep compliance, suggesting higher viscoelasticity. At higher salt concentrations, viscoelasticity was decreased, and the optimum NaCl concentration to produce maximum gel rigidity was 0.2 M. Sodium dodecyl sulfate and urea caused more pronounced reduction of the gel moduli than dithiothreitol and N-ethylmaleimide. The data suggest that hydrophobic interactions and hydrogen bonding play an important role in heat-induced gelation, while electrostatic interactions and a balance of attractive-repulsive forces are also important. The gels formed at 95°C exhibited a homogenous microstructure with extensive cross-links and sheet-like network structures. © 2002 Elsevier Science Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_HK
dc.relation.ispartofFood Research Internationalen_HK
dc.subjectCreepen_HK
dc.subjectGlobulinen_HK
dc.subjectProteinen_HK
dc.subjectRed beanen_HK
dc.subjectRheologyen_HK
dc.subjectThermal gelationen_HK
dc.titleThermal gelation of globulin from Phaseolus angularis (red bean)en_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0963-9969&volume=35&spage=377&epage=385&date=2002&atitle=Thermal+gelation+of+globulin+from+Phaseolus+angularis+(red+bean)en_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/S0963-9969(01)00132-6en_HK
dc.identifier.scopuseid_2-s2.0-0036213931en_HK
dc.identifier.hkuros67998en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036213931&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume35en_HK
dc.identifier.issue4en_HK
dc.identifier.spage377en_HK
dc.identifier.epage385en_HK
dc.identifier.isiWOS:000175343600007-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridMeng, GT=13405928600en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK

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