Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 16
KINETICS OF PROTEIN ADSORPTION AND FILM FORMATION A. DIFFUSION-
CONTROLLED ADSORPTION The primary step in the formation of foams is
adsorption and spreading of the protein at the surface (Graham and Phillips,
1979a).
KINETICS OF PROTEIN ADSORPTION AND FILM FORMATION A. DIFFUSION-
CONTROLLED ADSORPTION The primary step in the formation of foams is
adsorption and spreading of the protein at the surface (Graham and Phillips,
1979a).
Page 22
Kinetics Most of the earlier investigations on the surface behavior of proteins
were limited to studies on the effect of spread protein monolayers on the surface
tension of water (for reviews, see James and Augenstein, 1966; Miller and Bach,
...
Kinetics Most of the earlier investigations on the surface behavior of proteins
were limited to studies on the effect of spread protein monolayers on the surface
tension of water (for reviews, see James and Augenstein, 1966; Miller and Bach,
...
Page 25
First-order kinetic plot of adsorption of lysozyme at the air-water interface. ...
bovine serum albumin at the air-water interface also followed similar biphasic first
-order kinetics (Song and Damodaran, 1987), indicating that the biphasic
behavior is ...
First-order kinetic plot of adsorption of lysozyme at the air-water interface. ...
bovine serum albumin at the air-water interface also followed similar biphasic first
-order kinetics (Song and Damodaran, 1987), indicating that the biphasic
behavior is ...
Page 34
Several kinetic theories have been proposed for the adsorption of surfactants at
fluid-fluid interfaces (Baret et al., 1968; Petrov and Miller, 1977; Miller et al., 1985;
Bois et al., 1971). For a slightly reversible adsorption process, Baret et al. (1968)
...
Several kinetic theories have been proposed for the adsorption of surfactants at
fluid-fluid interfaces (Baret et al., 1968; Petrov and Miller, 1977; Miller et al., 1985;
Bois et al., 1971). For a slightly reversible adsorption process, Baret et al. (1968)
...
Page 176
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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 |