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Estimation of emulsifying properties of proteins and their complexes with anionic polysaccharides

✍ Scribed by Gurov, A. N. ;Gurova, Nataliya V. ;Tolstoguzov, V. B.

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
229 KB
Volume
30
Category
Article
ISSN
0027-769X

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✦ Synopsis

Eflect of' riiicrou~ates

As a result of microwave heating, the myrosinase activity decreased to complete disappearance, depending on initial moisture of the material and duration of heating [ I , 31. After 3.5 min microwave treatment strong destruction of proteins and their accumulation in the central part of the cell was observed. Aleurone grains underwent denaturation, and their smooth surface became totally irregular. It was also observed, similary as in case of stcaming. that spheric films were formed on cell surfaces.

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