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PREPARATION, ULTRASTRUCTURE, AND FUNCTIONAL PROPERTIES OF EGG ALBUMIN AND CORN ZEIN MODIFIED VIA THE PLASTEIN REACTION
Author(s) -
SCHMIDL M. K.,
SHIPE W. F.,
CHABOT J. F.,
HOOD L. F.
Publication year - 1983
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1983.tb00671.x
Subject(s) - ultrastructure , scanning electron microscope , chemistry , egg albumin , hydrolysis , albumin , substrate (aquarium) , enzymatic hydrolysis , chromatography , enzyme , chemical engineering , biochemistry , materials science , botany , biology , ecology , composite material , engineering
Scanning Electron Microscopy (SEM) was used to study changes during the preparation of plasteins from egg albumin and corn zein protein isolates. This included an examination of protein particles that had been spray‐dried, freeze‐dried, hydrolyzed, and synthesized into plastein reaction products. Water holding capacity, oil binding capacity, and gel strength properties before and after modification are discussed. The study demonstrated that the quantity and quality of plastein products are dependent upon both the substrate and the enzyme used. A possible relationship is proposed between ultrastructural characteristics and actual functional performance of unmodified and modified proteins.