| 1. |
|
|
| 2. |
- Hermansson, Ann-Marie
(författare)
-
Biofysik hos sönderdelat kött.
- 1984
-
Ingår i: Livsmedelsteknik. ; 26:6-7, s. 241-243
-
Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
|
|
| 3. |
- Hermansson, Ann-Marie, et al.
(författare)
-
Characterization of protein gels by scanning and transmission electron microscopy : A methodology study of soy protein gels
- 1981
-
Ingår i: Journal of Colloid and Interface Science. - : Elsevier BV. - 0021-9797 .- 1095-7103. ; 81:2, s. 519-530
-
Tidskriftsartikel (refereegranskat)abstract
- Different preparation techniques for scanning (SEM) and for transmission electron microscopy (TEM) were compared in order to characterize the structure of protein gels. SEM specimens were prepared by chemical fixation, dehydration, and critical-point drying. TEM specimens were prepared by using techniques of thin-sectioning and freeze-fracturing/etching. Thin sections were made after varying fixation and staining conditions. For freeze-fracturing/etching, the standard freezing procedure both using and omitting cryoprotectants (glycerol), as well as a particular modification of the "soil-emulsion" freezing technique without cryoprotective pretreatment were used. Finally, critical-point dried specimens (produced for SEM) were freeze-etched after infiltration with dioxane. The various techniques of preparation were applied to soy protein gels made in distilled water and in 0.2M NaCl under well defined conditions. The gel structures differed with regard to the state of aggregation which depended on the presence or absence of NaCl. The network structure was found to be of two levels. First, there was an orientation on the molecular level in the form of strands and fine ring structures. Second, there was a coarser network with voids of the magnitude of ?0.2 ?m. The pore size distribution of the latter network was found to be very sensitive to environmental factors such as low ionic strength and presence of cryoprotectants mainly due to swelling. The information obtained by the various techniques generally showed good agreement and were complementary. Distinct preparation artifacts caused by improper freezing or critical-point drying were also revealed. © 1981 Academic Press, Inc. All rights of reproduction in any form reserved.
|
|
| 4. |
|
|
| 5. |
|
|
| 6. |
|
|
| 7. |
- Hermansson, Ann-Marie
(författare)
-
Protein functionality and its relation to food microstructure
- 1983
-
Ingår i: Qualitas Plantarum Plant Foods for Human Nutrition. - 0377-3205. ; 32:42067, s. 369-388
-
Tidskriftsartikel (refereegranskat)abstract
- During food preparation, structures are formed which give the food its characteristic properties. The addition of protein ingredients is meant to improve the structure and give a positive contribution to functional properties such as texture, and fat- and waterbinding. A functional characterization provides information on the behaviour of a protein in a food system. Factors to be considered in a functional characterization are discussed, and examples are given from studies of various protein ingredients. Waterbinding and texture characteristics generated by gel formation and their relation to changes in the microstructure are illustrated by results from studies of plasma protein gels. The results clearly show the difference in the gel characteristics as well as the importance of a proper choice of methodology and definition of the property to be studied. A comparison between microstructure and functional properties of commercially processed and mildly prepared soy protein isolates demonstrates differences caused by processing and their impact on the application of the protein. Results from a study on gluten show that other components than protein may be responsible for drastic changes in the functional properties of a protein ingredient during processing. © 1983 Martinus Nijhoff/Dr W. Junk Publishers.
|
|
| 8. |
|
|
