Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy

Author(s):  
Yang Gao ◽  
Jinyue Zheng ◽  
Sinong Liu ◽  
Lishuang Shi ◽  
Jun‐Hua Shao
Lab on a Chip ◽  
2017 ◽  
Vol 17 (22) ◽  
pp. 3883-3890
Author(s):  
Bruno Pinho ◽  
Yukun Liu ◽  
Benjamin Rizkin ◽  
Ryan L. Hartman

Layered methane–water interfaces confined in microfluidics and the influence of Reynolds number on interfacial film thickness.


2018 ◽  
Vol 55 (5A) ◽  
pp. 211
Author(s):  
Do Thi Yen

Structural changes, textural properties in Tilapia surimi myofibrillar protein during gelation were studied by Raman spectroscopy. The change in the amide I (1600-1700 cm-1) region indicated that the decrease in a-helices content accompanied by increase in ß-sheet and random coil after heating. The conformation of S-S bond was observed in the Raman spectrum near 500-600 cm-1 in the samples of 30-40 oC incubation temperature which produce textural profile with high gel strength. Intensity of the band near 758 cm-1 as well as a slight decrease in I853/I826 ratio when the heat increase 60-70 oC showed that the hydrophobic interaction was involved in the heat-induced gelation of surimi protein. 


2005 ◽  
Vol 126 ◽  
pp. 101-105 ◽  
Author(s):  
B. Moulin ◽  
L. Hennet ◽  
D. Thiaudière ◽  
P. Melin ◽  
P. Simon

1965 ◽  
Vol 26 (11) ◽  
pp. 620-626 ◽  
Author(s):  
J.P. Russell
Keyword(s):  

1981 ◽  
Vol 42 (C6) ◽  
pp. C6-776-C6-778
Author(s):  
E. Cazzanelli ◽  
A. Fontana ◽  
G. Mariotto ◽  
F. Rocca ◽  
M. P. Fontana

1983 ◽  
Vol 44 (C10) ◽  
pp. C10-501-C10-503 ◽  
Author(s):  
J. D. Swalen ◽  
J. F. Rabolt

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