Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 22
... monolayers on the surface tension of water (for reviews, see James and Augenstein, 1966; Miller and Bach, 1973; MacRitchie, 1978). Since such studies do not represent the dynamic process of transport and adsorption of proteins from the ...
... monolayers on the surface tension of water (for reviews, see James and Augenstein, 1966; Miller and Bach, 1973; MacRitchie, 1978). Since such studies do not represent the dynamic process of transport and adsorption of proteins from the ...
Page 37
... monolayers (Damodaran and Song, 1988). As is shown in Fig. 13, the surface concentration required to exert a given ... monolayer behavior suggests that intermediate 1 apparently occupied less area per molecule than intermediate 5. The ...
... monolayers (Damodaran and Song, 1988). As is shown in Fig. 13, the surface concentration required to exert a given ... monolayer behavior suggests that intermediate 1 apparently occupied less area per molecule than intermediate 5. The ...
Page 38
... monolayers of BSA intermediates: O, i, A, 2; G, 3; D, 4, O, 5; A, 6; II, 7; 63, native BSA. The inset shows the relationship between reciprocal of surface concentration at T = 10 mN/m and the percent recovery of ellipticity at 221 mm ...
... monolayers of BSA intermediates: O, i, A, 2; G, 3; D, 4, O, 5; A, 6; II, 7; 63, native BSA. The inset shows the relationship between reciprocal of surface concentration at T = 10 mN/m and the percent recovery of ellipticity at 221 mm ...
Page 39
... monolayers of various negatively and positively charged substrates such as cephalin, polyglutamic acid, pepsin, serum albumin, octadecanol, trypsin, polylysine, and lysozyme itself at the air-water interface. It was shown that the rate ...
... monolayers of various negatively and positively charged substrates such as cephalin, polyglutamic acid, pepsin, serum albumin, octadecanol, trypsin, polylysine, and lysozyme itself at the air-water interface. It was shown that the rate ...
Page 48
... -casein in 1 M NaCl and NaSCN are shown in Fig. 24. In the presence of 1 M NaSCN, 8-casein seems to form only monolayers in the concentration studied. However, in the presence o 3 O I I I I l O 10 48 SRINIVASAN DAMODARAN.
... -casein in 1 M NaCl and NaSCN are shown in Fig. 24. In the presence of 1 M NaSCN, 8-casein seems to form only monolayers in the concentration studied. However, in the presence o 3 O I I I I l O 10 48 SRINIVASAN DAMODARAN.
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