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 the ... The kinetics of protein adsorption from a dilute
solution can be studied by monitoring the change in protein concentration at ...
protein. Conversely, the absolute solubility of proteins is related to the fraction of
the hydrophobic character of the ... The kinetics of protein adsorption from a dilute
solution can be studied by monitoring the change in protein concentration at ...
Page 34
to the surface hydrophobicity of the protein molecule. ... Recent findings (Song,
1989) which employed a radiotracer method to measure the rate of change of
surface concentration also confirmed that D, P Do by at least one order of
magnitude ...
to the surface hydrophobicity of the protein molecule. ... Recent findings (Song,
1989) which employed a radiotracer method to measure the rate of change of
surface concentration also confirmed that D, P Do by at least one order of
magnitude ...
Page 48
hydration of nonpolar surfaces on proteins, whereas salts that destabilize
proteins preferentially bind to proteins and decrease ... 22 and 23 indicates that
at any given bulkphase protein concentration, the rate of adsorption and the
steady-state ...
hydration of nonpolar surfaces on proteins, whereas salts that destabilize
proteins preferentially bind to proteins and decrease ... 22 and 23 indicates that
at any given bulkphase protein concentration, the rate of adsorption and the
steady-state ...
Page 70
C. FACTORS AFFECTING FOAMABILITY AND FOAM STABILITY In addition to
the physicochemical properties of the protein, several factors, such as protein
concentration, ionic strength, pH, temperature, and the presence of other food ...
C. FACTORS AFFECTING FOAMABILITY AND FOAM STABILITY In addition to
the physicochemical properties of the protein, several factors, such as protein
concentration, ionic strength, pH, temperature, and the presence of other food ...
Page 245
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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 |