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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

✍ Scribed by A.M. Herrero; P. Carmona; S. Cofrades; F. Jiménez-Colmenero

Book ID
116488378
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
272 KB
Volume
41
Category
Article
ISSN
0963-9969

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✍ Zhang, Sha; Zhang, Zhong; Lin, Mengshi; Vardhanabhuti, Bongkosh 📂 Article 📅 2012 🏛 American Chemical Society 🌐 English ⚖ 338 KB

The mechanism leading to an alteration of heat aggregation of whey protein isolate (WPI) in the presence of pectin was investigated by assessing structural changes of proteins using Raman spectroscopy. WPI solutions were heated without or with pectin at 0.015-0.2 pectin to WPI weight ratios and pH 6