Zur Bestimmung der Wasseraufnahmefähigkeit pulverförmiger Proteinrohstoffe 1. Mitt. Die Kapillarsaugmethode

Heinevetter, L.; Kroll, J.; Gaßmann, B.; Hoppe, K.

doi:10.1002/food.19830270611

Cited by 9 publications

(1 citation statement)

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“…WusseruufnuhrneDie Wasseraufnahme wurde mittels automatischer Kapillarsaugapparatur KSA (Zen tralinstitut fur Ernahrung, Potsdam-Rehbrucke, Geratcbau) nach[9] bestimmt. Es wurde der zeitliche Verlauf der Wasseraufnahme (g Wasser/g Pulver) von 50 mg Probe aufgezeichnet.…”

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Proteinmodifizierung mittels Schwingmahlung

Muschiolik

Rawel

Höne

et al. 1994

Nahrung

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ZusammenfassungEs wird der EinfluB der physikalischen Modifizierung (Schwingmahlung bzw. Mechanolyse) auf die molekularen und physiko-chemischen Eigenschaften von Ackerbohnen-und Summary Protein modification by vibration millingThe influence of physical modification (vibration milling or mechanolysis) on some of the molecular and physico-chemical properties of faba bean-and soy proteins as well as of dried egg white proteins was investigated. The results of a short treatment (till 5 min) show a possible molecule unfolding with slightly improved foaming properties for egg-and soy proteins. An increase in the duration of milling to 30 h leads to two parallel processes of dissociation and association. Depending on the kind and degree of association of the plant proteins it is possible to define conditions necessary to produce samples with different water binding capacity and swelling properties. The foaming of plant proteins can also be improved within 30 h treatment. Such cffects were not observed for egg white proteins under the used conditions due to strong denaturation. It is assumed that the present chemically changed lipid components may also contribute to the protein association.

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