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Article: Flow property of globulin from red bean (Phaseolus angularis)

TitleFlow property of globulin from red bean (Phaseolus angularis)
Authors
KeywordsFlow property
Globulin
Phaseolus angularis (red bean)
Viscosity model
Issue Date2001
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2001, v. 34 n. 5, p. 401-407 How to Cite?
AbstractRed bean globulin (RBG) dispersions exhibited pseudoplastic behavior, and the flow data were fitted to the power-law model. With increasing protein concentration, there were progressive increases in consistency coefficient (m), apparent viscosity and yield stress, suggesting protein-protein interactions. The flow behavior index (n) was decreased indicating enhanced pseudoplasticity. Ionic strength affected the flow behavior of RBG, with a reversal in its effect at a specific salt concentration (0.5-1.0 M). Addition of chaotropic salts and protein structure perturbants (urea, sodium dodecyl sulfate and dithiothreitol) caused changes in flow behavior, probably due to dissociation of the oligomers and protein unfolding. Pre-heat treatments at a temperature of 80°C, above the onset temperature of RBG, caused dramatic decreases in n and increases in m and apparent viscosity suggesting protein denaturation/aggregation. When RBG dispersions were heated from 25 to 90°C at a fixed rate (1.7°C/min), there was an initial decrease in apparent viscosity, probably due to a lowering of medium viscosity. The viscosity started to increase at around 78°C, the onset temperature of RBG; and sharp increases were observed from 80 to 90°C. Changes in apparent viscosity with increasing temperature (25-60°C) obeyed the Arrhenius law, with similar Ea values at three different shear rate values, suggesting little temperature dependence of viscosity at lower temperature range. © 2001 Elsevier Science Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/68690
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.accessioned2010-09-06T06:06:47Z-
dc.date.available2010-09-06T06:06:47Z-
dc.date.issued2001en_HK
dc.identifier.citationFood Research International, 2001, v. 34 n. 5, p. 401-407en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68690-
dc.description.abstractRed bean globulin (RBG) dispersions exhibited pseudoplastic behavior, and the flow data were fitted to the power-law model. With increasing protein concentration, there were progressive increases in consistency coefficient (m), apparent viscosity and yield stress, suggesting protein-protein interactions. The flow behavior index (n) was decreased indicating enhanced pseudoplasticity. Ionic strength affected the flow behavior of RBG, with a reversal in its effect at a specific salt concentration (0.5-1.0 M). Addition of chaotropic salts and protein structure perturbants (urea, sodium dodecyl sulfate and dithiothreitol) caused changes in flow behavior, probably due to dissociation of the oligomers and protein unfolding. Pre-heat treatments at a temperature of 80°C, above the onset temperature of RBG, caused dramatic decreases in n and increases in m and apparent viscosity suggesting protein denaturation/aggregation. When RBG dispersions were heated from 25 to 90°C at a fixed rate (1.7°C/min), there was an initial decrease in apparent viscosity, probably due to a lowering of medium viscosity. The viscosity started to increase at around 78°C, the onset temperature of RBG; and sharp increases were observed from 80 to 90°C. Changes in apparent viscosity with increasing temperature (25-60°C) obeyed the Arrhenius law, with similar Ea values at three different shear rate values, suggesting little temperature dependence of viscosity at lower temperature range. © 2001 Elsevier Science Ltd.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.subjectFlow propertyen_HK
dc.subjectGlobulinen_HK
dc.subjectPhaseolus angularis (red bean)en_HK
dc.subjectViscosity modelen_HK
dc.titleFlow property of globulin from red bean (Phaseolus angularis)en_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0963-9969&volume=34&spage=401&epage=407&date=2001&atitle=Flow+property+of+globulin+from+red+bean+(Phaseolus+angularis)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(00)00184-8en_HK
dc.identifier.scopuseid_2-s2.0-0035000640en_HK
dc.identifier.hkuros61564en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0035000640&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume34en_HK
dc.identifier.issue5en_HK
dc.identifier.spage401en_HK
dc.identifier.epage407en_HK
dc.identifier.isiWOS:000168867900006-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridMeng, GT=13405928600en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK

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