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Chemical Changes During the Extrusion Cooking (CROSBI ID 535827)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Kovaček, Damir ; Ninčević A. ; Miljević I. ; Vikić-Topić, Dražen ; Brnčić, Mladen ; Ćurić Duška ; Tripalo, Branko ; Ježek, Damir ; Karlović, Damir ; Fegeš, M. Chemical Changes During the Extrusion Cooking // Proceedings of the 4 ECCE – 4th European Congress of Chemical Engineering. 2003

Podaci o odgovornosti

Kovaček, Damir ; Ninčević A. ; Miljević I. ; Vikić-Topić, Dražen ; Brnčić, Mladen ; Ćurić Duška ; Tripalo, Branko ; Ježek, Damir ; Karlović, Damir ; Fegeš, M.

engleski

Chemical Changes During the Extrusion Cooking

In this research we investigated modifications of protein structure after disruption of protein body by extreme conditions of temperature and pressure in extruder. The disruption of protein body is connected with formation of a new kind of covalent bonds (disulfide and nondisulfide type) that result in protein cross link. Here, we analysed nondisulfide cross-linking reactions using two approach. The first was based on molecular modeling, while the second one used spectroscopic analytical methods: Ftir with real samples-extrudates obtained by twin co-rotating extruder.

extrusion; chemical; protein; cooking

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Podaci o prilogu

2003.

nije evidentirano

objavljeno

84-88233-35-3

Podaci o matičnoj publikaciji

Proceedings of the 4 ECCE – 4th European Congress of Chemical Engineering

Podaci o skupu

European Congress of Chemical Engineering

poster

21.10.2003-25.10.2003

Granada, Španjolska

Povezanost rada

Prehrambena tehnologija