Naslov
Chemical Changes During the Extrusion Cooking

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4 ECCE – 4th European Congress of Chemical Engineering / - , 2003

ISBN
84-88233-35-3

Skup
European Congress of Chemical Engineering

Mjesto i datum
Granada, Španjolska, 21.10.2003. - 25.10.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion; chemical; protein; cooking

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA