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Papers by Delia Rodriguez
Journal of Agricultural and Food Chemistry, 1984
Burgess and Stanley (1976) used the extrudate formed at 178 "C. The expected value is about 20 x ... more Burgess and Stanley (1976) used the extrudate formed at 178 "C. The expected value is about 20 x 10.' mol of disulfide/mg of native protein (Wolf and Cowan, 1975). structural role of disulfide units as was found for hightemperature extrusion. In summary, low-temperature (5150 "C) thermoplastic extrusion forms structured protein primarily by intermolecular disulfide bridging accompanied by changes in noncovalent bonding. Higher temperature (2 180 "C) ex-trusion may produce protein polymerization through formation of intermolecular peptide bonds.
Journal of Agricultural and Food Chemistry, 1984
Burgess and Stanley (1976) used the extrudate formed at 178 "C. The expected value is about 20 x ... more Burgess and Stanley (1976) used the extrudate formed at 178 "C. The expected value is about 20 x 10.' mol of disulfide/mg of native protein (Wolf and Cowan, 1975). structural role of disulfide units as was found for hightemperature extrusion. In summary, low-temperature (5150 "C) thermoplastic extrusion forms structured protein primarily by intermolecular disulfide bridging accompanied by changes in noncovalent bonding. Higher temperature (2 180 "C) ex-trusion may produce protein polymerization through formation of intermolecular peptide bonds.