MARC details
| 000 -LEADER |
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| fixed length control field |
02256nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250625162435.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-19718 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Characteristics and functional properties of Persian lime (Citrus latifolia)seed protein isolate and enzymatic hydrolysates |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
LWT, 140, p.110765, 2021 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Lime seed is one of the by-products of lime juice extraction. In this work, Persian lime seed protein was isolated (81.39 percent purity)and hydrolyzed using commercial proteases (Alcalase, Protamex, Neutrase, and mixed enzymes (1:1:1)). Though the protein isolate contained all the essential amino acids, histidine, methionine, and tryptophan were limiting. Electrophoresis analysis showed that the protein was composed of 10 protein (four major)bands. The intensity of protein bands decreased and new bands appeared after hydrolysis. Hydrolysis using the mixed enzymes gave the highest (39.19 percent)degrees of hydrolysis, followed by Alcaase (33.80 percent), Neutrase (20.05 percent), and Protamex (18.23 percent)treatments. The highest water holding capacity (5.49 g/g), oil holding capacity (5.90 g/g), emulsion stability index (ESI), and emulsifying activity index (EAI)obtained using Protamex treatment. The highest foaming capacity (FC)and foam stability (FS)were observed in the hydrolysates of Neutrase or Protamex, respectively. Solubility, ESI, and EAI of protein isolate/hydrolysates were minimum at pH 4.0 and maximum at pH 10.0 or 12.0. Protein hydrolysates showed the lowest FC and FS at pH 4.0 and the highest at pH 8.0. Overall, as compared to the protein isolate, enzymatic hydrolysates had better functional properties at a broader pH range. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PERSIAN LIME SEED |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PROTEIN ISOLATE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
ENZYMATIC HYDROLYSIS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PROTEIN HYDROLYSATE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
FUNCTIONAL PROPERTIES |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Fathollahy, I. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Farmani, J. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Kasaai, M. R. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Hamishehkar, H. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1oftT3BVuScFj9eCAq4v4f-xHaviPbknS/view?usp=drivesdk">https://drive.google.com/file/d/1oftT3BVuScFj9eCAq4v4f-xHaviPbknS/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
