科研之友
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摘要
Modification of porcine plasma protein (PPP) using the natural cross-linkers at different concentrations of rutin (0.6-1% w/w), caffeic acid (1-3% w/w) and genipin (0.15-0.5% w/w) on chemical and thermal properties of PPP was investigated. Among these, rutin was the most significant effective natural agent corresponding to a decrease in the free amino group and sulphydryl group contents including a change in the protein bands' intensity from SDS-PAGE. However, genipin exhibited greater thermal properties of modified PPP. Moreover, the modification affected the colour of PPP and a change in the FT-IR spectra of the samples. The suitable concentrations of each natural agent were 0.6% rutin, 0.5% genipin and 3% caffeic acid. Therefore, natural cross-linkers such as rutin, caffeic acid and genipin can be considered as alternative cross-linkers to improve the properties of PPP for food processing and biopolymer material applications as they are nontoxic.
- 出版日期2017-4
