Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 22
... Graham and Phillips and co-workers (Graham and Phillips, 1979a-c;
Benjamins et al., 1975) systematically studied the kinetics of adsorption of three
structurally very different proteins, viz, lysozyme, bovine serum albumin, and 3-
casein, ...
... Graham and Phillips and co-workers (Graham and Phillips, 1979a-c;
Benjamins et al., 1975) systematically studied the kinetics of adsorption of three
structurally very different proteins, viz, lysozyme, bovine serum albumin, and 3-
casein, ...
Page 36
This value is similar to the value 50 ± 8 Ćo reported for BSA by Graham and
Phillips (1979a). Assuming that the average area occupied by an amino acid
residue at the surface is about 15 A*(Graham and Phillips, 1979a; Ter-Minassian
Saraga ...
This value is similar to the value 50 ± 8 Ćo reported for BSA by Graham and
Phillips (1979a). Assuming that the average area occupied by an amino acid
residue at the surface is about 15 A*(Graham and Phillips, 1979a; Ter-Minassian
Saraga ...
Page 61
[From Graham and Phillips (1976). Reproduced with permission from Academic
Press.] interface (Cumper, 1953; Mita et al., 1977, 1978). Proteins that rapidly
adsorb and readily undergo unfolding at the air-water interface exhibit better ...
[From Graham and Phillips (1976). Reproduced with permission from Academic
Press.] interface (Cumper, 1953; Mita et al., 1977, 1978). Proteins that rapidly
adsorb and readily undergo unfolding at the air-water interface exhibit better ...
Page 114
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Page 125
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Contents
| 81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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Common terms and phrases
8-lactoglobulin acid phosphatase adsorbed adsorption aggregation Agric air-water interface amino acid analysis aqueous beef behavior binding bovine bovine serum albumin calcium casein cell walls changes Chattoraj cheese coalescence Colloid Colloid Interface Sci conformation constant creaming cross-links decrease denaturation droplets effect elasticity electrostatic emulsifying emulsifying properties emulsion stability emulsions enzyme equation film flocculation foam food emulsions Food Sci formed free energy functional properties gelatin gelatin gels gelation globulin Graham and Phillips heat-induced heating Hermansson increase interactions interfacial tension ionic strength k-casein kinetics Kinsella liquid lysozyme MacRitchie meat microemulsion modulus molecular molecule monolayers mutagen formation mutagenic mutagenic activity myosin NaCl nonlinear regression oil/water interface ovalbumin phase polymer protein concentration protein gels residues rheological salt serum albumin solubility solution solvent soy protein structure studies succinylated surface pressure surfactants Table temperature thermodynamic tion values viscosity whey protein
Bibliographic information
| Title | Advances in Food and Nutrition Research |
| Contributor | John E. Kinsella |
| Publisher | Academic Press, 1990 |
| ISBN | 0080567797, 9780080567792 |
| Length | 462 pages |
| Subjects | › › Science / Chemistry / Physical & Theoretical Technology & Engineering / Chemical & Biochemical |
| Export Citation | BiBTeX EndNote RefMan |