Effect of sodium trimetaphosphate modification on the structure and rheological properties of zein

被引:0
|
作者
Zhang, Hao [1 ]
Zhao, Yanyan [1 ]
Kang, Xiaofeng [1 ]
Li, Hongbo [2 ]
Mo, Haizhen [2 ]
机构
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang, Henan, Peoples R China
[2] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian, Peoples R China
来源
基金
中国国家自然科学基金;
关键词
zein; sodium trimetaphosphate; cross-linking; shear stress; circular dichroism; FILMS; PROTEIN; FTIR;
D O I
10.1590/fst.65522
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The modification of zein with sodium trimetaphosphate (STMP) as a cross-linking agent was studied. The effects of the mass ratio of STMP to zein (R-S/Z), pH, reaction temperature and time on the rheological properties of modified zein solution (Z-SP) were evaluated. By using response surface methodology, the optimal modification conditions were also determined as following: R-S/Z 0.03, pH 6.8, reaction time 2 h, reaction temperature 25 degrees C. Under these conditions, the observed shear stress of Z-SP solution was 35.0025 Pa, close to the predicted value. Compared with natural zein, the viscosity of Z-SP increased with the increasing shear rate, which was attributed to the structural changes, as evidenced by circular dichroism (CD) and Fourier transform infrared (FT-IR) analysis.
引用
收藏
页数:6
相关论文
共 50 条
  • [31] Anticaries effect of dentifrices with calcium citrate and sodium trimetaphosphate
    Botazzo Delbem, Alberto Carlos
    Bergamaschi, Mauricio
    Rodrigues, Eliana
    Sassaki, Kikue Takebayashi
    de Mello Vieira, Ana Elisa
    Coimbra Missel, Emilene Macario
    JOURNAL OF APPLIED ORAL SCIENCE, 2012, 20 (01) : 94 - 98
  • [32] EFFECT OF TEMPERATURE ON THE RHEOLOGICAL PROPERTIES OF SODIUM BENTONITE SUSPENSIONS
    NANDI, S
    SUBRAHMANYAM, NVR
    GUHA, D
    INDIAN JOURNAL OF TECHNOLOGY, 1984, 22 (11): : 428 - 434
  • [33] ON THE CATALYTIC EFFECT OF SODIUM-ION ON THE AMMONOLYSIS OF TRIMETAPHOSPHATE
    MIYAJIMA, T
    NAKAMURA, H
    UCHIMURA, Y
    OHASHI, S
    PHOSPHORUS SULFUR AND SILICON AND THE RELATED ELEMENTS, 1983, 18 (1-3): : 401 - 401
  • [34] Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles
    Li, Bojia
    Wang, Xinyi
    Gao, Jin
    Liang, Hongshan
    Wu, Di
    Chu, Shang
    Zhu, Xiangwei
    Zhou, Bin
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (02) : 643 - 654
  • [35] Effect of Germinating Treatment on Structure, Thermal and Emulsifying Properties of Zein
    Liu, Lipeng
    Fang, Xiaomin
    Jiang, Xin
    Xiu, Lin
    Cai, Dan
    Liu, Jingsheng
    Journal of Chinese Institute of Food Science and Technology, 2024, 24 (07) : 252 - 260
  • [36] Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin
    Wang, Ya-Ru
    Zhang, Bao
    Fan, Jin-Lei
    Yang, Qin
    Chen, Han-Qing
    FOOD CHEMISTRY, 2019, 281 : 18 - 27
  • [37] Sodium hydroxide and trimetaphosphate levels affect properties of starch extrudates
    Seker, M
    Hanna, MA
    INDUSTRIAL CROPS AND PRODUCTS, 2006, 23 (03) : 249 - 255
  • [38] EFFECT OF SODIUM TRIMETAPHOSPHATE CHEWING GUM ON DENTAL-CARIES
    FINN, SB
    FREW, R
    JOURNAL OF DENTAL RESEARCH, 1976, 55 : B226 - B226
  • [39] Effect of fish collagen modification on its thermal and rheological properties
    Safandowska, Marta
    Pietrucha, Krystyna
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2013, 53 : 32 - 37
  • [40] EFFECT OF STARCH STRUCTURE ON STARCH RHEOLOGICAL PROPERTIES
    KOKINI, JL
    LAI, LS
    CHEDID, LL
    FOOD TECHNOLOGY, 1992, 46 (06) : 124 - &