Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Savadkoohi, S and Farahnaky, A 2012, 'Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins', Journal of Food Engineering, vol. 113, no. 3, pp. 479-485.


Document type: Journal Article
Collection: Journal Articles

Title Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins
Author(s) Savadkoohi, S
Farahnaky, A
Year 2012
Journal name Journal of Food Engineering
Volume number 113
Issue number 3
Start page 479
End page 485
Total pages 7
Publisher Elsevier
Abstract The structural aspects of proteins prepared from tomato seeds were studied by dynamic rheology, modulated differential scanning calorimetry (MDSC) and Fourier transform infrared (FTIR) spectroscopy. The critical gel point was determined from storage (G) and loss (G) moduli as functions of time and frequency. The findings indicate that tomato-seed proteins can create gels during heat treatment at 9095 °C. Mechanical spectra of the tomato-seed protein gels were classified as weak gels based on the frequency sweep, complex viscosity (η∗) and tan δ results. Moreover, G and G changes were found to be dependent on both concentration and frequency. MDSC showed two peaks, with gelation temperatures (Td) of 70 and 87 °C, which we attribute to starch and globular protein fractions, respectively. The FTIR spectra show an increase in the absorbance of amides I and II after increasing the solid content from 1 to 10% w/w, indicating mostly β-sheet and α-helical conformations.
Subject Food Processing
Keyword(s) Tomato seed protein
Tan δ
Dynamic viscosity
Gel forming
MDSC
FTIR
DOI - identifier 10.1016/j.jfoodeng.2012.06.010
Copyright notice © 2012 Elsevier
ISSN 0260-8774
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