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Gul Mali Khan,Nasir Mehmood Khan,Zia Ullah Khan,Farman Ali,Abdul Khaliq Jan,Nawshad Muhammad,Rizwan Elahi 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
The effect of different extraction methods i.e. extraction with alkali (AEDF), enzyme (EEDF) and enzyme plus shear emulsifying hydrolysis (SEDF) on structure, physiochemical as well as the functional characteristics of dietary fiber (DF) from defatted walnut flour were studied. AEDF process showed significantly higher (P\0.05) amount of water retention capacity (WRC; 5.39 g/g), water swelling capacity (WSC; 3.16 g/mL), and particle size; while, shown lower value of oil adsorption capacity (OAC; 29 g/g) amongst all. Compared to AEDF, no major differences were observed in network except the matrix in EEDF and SEDF was more porous and honey comb like. DF extracted through AEDF, EEDF and SEDF showed good viscosity and emulsifying activity however, less stability indices. The results from this study suggest that AEDF and EEDF and SEDF had specific effects on the structure-functional properties of DF from defatted walnut flour, which has great potential in food applications.
Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate
Sahibzada Fahim Ullah,Nasir Mehmood Khan,Farman Ali,Shujaat Ahmad,Zia Ullah Khan,Noor Rehman,Abdul Khaliq Jan,Nawshad Muhammad 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
In this study, the Maillard reaction (MR) ofglucose was applied to improve the physicochemical andfunctional properties of walnut protein isolate (WNPI). TheMR products (MRPs) were prepared with glucose at 0 h(MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heatingat 95 C. The Infra-Red spectrum showed reduction ofamide and S–H functionalities in MRPs with completeintermixing of glucose in MRP3. Scanning electronmicroscopy indicated changes in the morphology of MRP3which also exhibited promising antioxidant effect. Significantdecrease (P\0.05) in hydrophobicity values (Ho)and increase (P\0.05) in emulsifying activity/emulsifyingstability indexes values were observed for MRPs. Uniform droplet distribution was observed in microscopyof emulsions while an increase in the interfacial proteinconcentration (U) was obtained for MRPs. These resultssuggest that MR is useful in improving the utilization ofthis protein in food product development.