Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Results 1-5 of 49
Page 1
... Electrostatic Effects Role of Water Structure Reversibility V. Configuration and Conformation of Proteins at Interfaces VI. Protein-Stabilized Foams A. Stability of Foams B. Methods for Measuring Foam Stability C. Factors Affecting ...
... Electrostatic Effects Role of Water Structure Reversibility V. Configuration and Conformation of Proteins at Interfaces VI. Protein-Stabilized Foams A. Stability of Foams B. Methods for Measuring Foam Stability C. Factors Affecting ...
Page 13
... electrostatic van der Waals, and hydrophobic interactions. On the other hand, the force that opposes folding of the protein molecule is the loss of conformational entropy of the polypeptide upon folding from a disordered state to an ...
... electrostatic van der Waals, and hydrophobic interactions. On the other hand, the force that opposes folding of the protein molecule is the loss of conformational entropy of the polypeptide upon folding from a disordered state to an ...
Page 14
from hydrogen bonding, electrostatic, hydrophobic, and van der Waals dispersion interactions, respectively. The TAScout, where Tis the absolute temperature and AScout is the conformational entropy, is the unfavorable (meaning positive) ...
from hydrogen bonding, electrostatic, hydrophobic, and van der Waals dispersion interactions, respectively. The TAScout, where Tis the absolute temperature and AScout is the conformational entropy, is the unfavorable (meaning positive) ...
Page 30
... electrostatic potential energy of interaction between the repressor and the DNA. The kinetics of adsorption of alcohols (Fig. 9) and of the BSA intermediates have certain common factors. In the case of alcohols, the ratio of ...
... electrostatic potential energy of interaction between the repressor and the DNA. The kinetics of adsorption of alcohols (Fig. 9) and of the BSA intermediates have certain common factors. In the case of alcohols, the ratio of ...
Page 32
... electrostatic theory an image charge, e' = e(eg – e)/(so + æ) (24) would appear in the low dielectric gas phase (Perutz, 1978). Under these conditions, the electrostatic potential energy of the protein would be - ee' – ( et \{*0 ...
... electrostatic theory an image charge, e' = e(eg – e)/(so + æ) (24) would appear in the low dielectric gas phase (Perutz, 1978). Under these conditions, the electrostatic potential energy of the protein would be - ee' – ( et \{*0 ...
Contents
Physicochemical Role of Protein and Nonprotein Emulsifiers | 81 |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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