Compositional fingerprint of soy sauces via hydrophobic surface interaction
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- 作者：Victoria Jakobia ; Victoria.Jakobi@rub.de" class="auth_mail" title="E-mail the corresponding author ; Paul Salmenb ; Paul.Salmen@tu-dortmund.de" class="auth_mail" title="E-mail the corresponding author ; Michael Paulusb ; Michael.Paulus@tu-dortmund.de" class="auth_mail" title="E-mail the corresponding author ; Metin Tolanb ; Metin.Tolan@tu-dortmund.de" class="auth_mail" title="E-mail the corresponding author ; Axel Rosenhahna ; Axel.Rosenhahn@rub.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soy sauce ; Soy protein ; Hydrophobic self-assembled monolayer ; Protein adsorption ; Spectral ellipsometry ; ATR-FTIR ; X-ray reflectivity
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：256-260
- 全文大小：888 K
文摘
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Adlayers formed by soy sauces on hydrophobic surfaces differs for different brands.
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ATR-FTIR spectra provide insight into the chemistry of the adhered material.
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X-ray reflectivity shows a structured density profile of the soy sauce adlayer.
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Adsorption of soy sauce ingredients could be a screening tool for quality control.