Journal of Food, Agriculture and Environment
Vol 11,
Issue 2,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Relationship between gel hardness and protein structure of ovalbumin-dextran conjugates
Author(s):
Wei Xu *,
Yu-Jie Chi *, Qiang SunRecieved Date: 2013-02-14, Accepted Date: 2013-04-10
Abstract:Relationship between gel hardness and protein structure of ovalbumin-dextran(O-D) conjugates were investigated. The conjugates were prepared at 60°C and 65% relative humidity for 0 – 5 days. The results showed that the conjugate gels became regular and compact with incubation time, especially the microstructure of the 5 d conjugate gel was almost slick. Strong correlations were found between gel hardness and α-helix, β-sheet plus random coil content of the O-D conjugates. The results indicated that gel hardness and α-helix content of the conjugates correlated (R2 = 0.98422) using Gauss model, gel hardness and β-sheet content of the conjugates correlated (R2 = 0.98236) using Expdecl model, and furthermore, gel hardness and random coil content of the conjugates correlated (R2 = 0.98454) using Gauss model.
Keywords:Relationship,
gel hardness, structure, ovalbumin, conjugatesJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 2
Category: Food and Health
Pages: 35-37
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