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Protein Coagulation Cloud in Citrus Fruit Extract. 2. Structural Characterization of Coagulates
Year:
1991
Authors :
Salomon, Raffi
;
.
Shomer, Ilan
;
.
Vasiliver, Rosa
;
.
Volume :
39
Co-Authors:
Shomer, I., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Bos 6, Bet Dagan 50250, Israel
Vasiliver, R., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Bos 6, Bet Dagan 50250, Israel
Salomon, R., Institute of Piant Protection, Agricultural Research Organization, The Volcani Center, P.O. Bos 6, Bet Dagan 50250, Israel
Facilitators :
From page:
2267
To page:
2273
(
Total pages:
7
)
Abstract:
The structure of coagulated proteins of a serum of citrus fruit aqueous peel extract (SPEX) was studied, considering protein interactions with colloidal cloud constituents. The coagulates’ structural properties are affected by the coagulation conditions such as enzymatic pectin degradation (EPD), temperature, pH, concentration, and tissue origin (flavedo or albedo). The electrophoretic profiles were characteristic for each coagulation temperature but were not affected by the concentration level. The ultrastructure was highly dependent on the coagulating conditions, and different samples appeared in various patterns such as fibrils, spongelike structures, granules, amorphous patterns, and aggregates. Without EPD, the coagulation was suppressed in the SPEX, while it appeared, but delicately, in the flavedo extract. Following the EPD treatment, distinct coagulates were obtained, which appeared as aggregated granules. © 1991, American Chemical Society. All rights reserved.
Note:
Related Files :
Citrus
proteins
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More details
DOI :
10.1021/jf00012a035
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28173
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:37
Scientific Publication
Protein Coagulation Cloud in Citrus Fruit Extract. 2. Structural Characterization of Coagulates
39
Shomer, I., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Bos 6, Bet Dagan 50250, Israel
Vasiliver, R., Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Bos 6, Bet Dagan 50250, Israel
Salomon, R., Institute of Piant Protection, Agricultural Research Organization, The Volcani Center, P.O. Bos 6, Bet Dagan 50250, Israel
Protein Coagulation Cloud in Citrus Fruit Extract. 2. Structural Characterization of Coagulates
The structure of coagulated proteins of a serum of citrus fruit aqueous peel extract (SPEX) was studied, considering protein interactions with colloidal cloud constituents. The coagulates’ structural properties are affected by the coagulation conditions such as enzymatic pectin degradation (EPD), temperature, pH, concentration, and tissue origin (flavedo or albedo). The electrophoretic profiles were characteristic for each coagulation temperature but were not affected by the concentration level. The ultrastructure was highly dependent on the coagulating conditions, and different samples appeared in various patterns such as fibrils, spongelike structures, granules, amorphous patterns, and aggregates. Without EPD, the coagulation was suppressed in the SPEX, while it appeared, but delicately, in the flavedo extract. Following the EPD treatment, distinct coagulates were obtained, which appeared as aggregated granules. © 1991, American Chemical Society. All rights reserved.
Scientific Publication
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