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
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