Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 48
Figures 22 and 23 show the time-dependent change in the surface concentration
of 0-casein in the presence of 1 M NaCl and NaSCN, respectively. Comparison of
the data in Figs. 22 and 23 indicates that at any given bulkphase protein ...
Figures 22 and 23 show the time-dependent change in the surface concentration
of 0-casein in the presence of 1 M NaCl and NaSCN, respectively. Comparison of
the data in Figs. 22 and 23 indicates that at any given bulkphase protein ...
Page 49
Rate of adsorption of 3-casein at the air-water interface in the presence of I M
NaCl, pH 7.0. Protein concentrations were O, 5 x 10-%; A, 1 × 10-%; [], 2 x 10-%;
©, 5 × 10−4%. of 1 M NaCl, above 1 x 107% bulk-phase concentration, 3-casein
...
Rate of adsorption of 3-casein at the air-water interface in the presence of I M
NaCl, pH 7.0. Protein concentrations were O, 5 x 10-%; A, 1 × 10-%; [], 2 x 10-%;
©, 5 × 10−4%. of 1 M NaCl, above 1 x 107% bulk-phase concentration, 3-casein
...
Page 120
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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 |