Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 16
protein. Conversely, the absolute solubility of proteins is related to the fraction of the hydrophobic character of ... concentration at the surface. Direct measurement of changes in surface concentration can be made by the surface ...
protein. Conversely, the absolute solubility of proteins is related to the fraction of the hydrophobic character of ... concentration at the surface. Direct measurement of changes in surface concentration can be made by the surface ...
Page 17
... concentration at the surface (mg/m2) at time t, D, is the diffusion ... protein adsorption (MacRitchie and Alexander, 1963a,b; Graham and Phillips ... PROTEIN FILMS, AND FOAMS 17.
... concentration at the surface (mg/m2) at time t, D, is the diffusion ... protein adsorption (MacRitchie and Alexander, 1963a,b; Graham and Phillips ... PROTEIN FILMS, AND FOAMS 17.
Page 18
... PROTEIN CONCENTRATIONS" Co = 0.002% Co = 0.003% Surface pressure t measured t predicted t measured t predicted (dyn/cm) (Sec) (Sec) (Sec) (Sec) (). 1 15 16 6 7 0.2 22 17.5 1() 7.5 0.3 33 18.5 15 8 0.5 40 19.5 22 8.5 #.0 65 23.0 50 10.0 ...
... PROTEIN CONCENTRATIONS" Co = 0.002% Co = 0.003% Surface pressure t measured t predicted t measured t predicted (dyn/cm) (Sec) (Sec) (Sec) (Sec) (). 1 15 16 6 7 0.2 22 17.5 1() 7.5 0.3 33 18.5 15 8 0.5 40 19.5 22 8.5 #.0 65 23.0 50 10.0 ...
Page 22
... protein. There is still considerable controversy and ambiguity about the ... concentration and surface pressure simultaneously. For the purpose of our ... concentration of dilute solutions of 3-casein and lysozyme are shown in Fig. 6 ...
... protein. There is still considerable controversy and ambiguity about the ... concentration and surface pressure simultaneously. For the purpose of our ... concentration of dilute solutions of 3-casein and lysozyme are shown in Fig. 6 ...
Page 23
... concentration (O) and surface pressure (O) during the adsorption of (A) [3-casein and (B) lysozyme at the air-water interface. The bulkphase protein concentrations were about 7.3 × 107* and 7.6 × 107% for 3-casein and lysozyme ...
... concentration (O) and surface pressure (O) during the adsorption of (A) [3-casein and (B) lysozyme at the air-water interface. The bulkphase protein concentrations were about 7.3 × 107* and 7.6 × 107% for 3-casein and lysozyme ...
Contents
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