Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 7
... solution exists as a discrete molecule surrounded by solvent water. This becomes possible because of the hydrophilic polar head group of the solute. Nonetheless, because of the tendency of water to interact with the hydrocarbon portion ...
... solution exists as a discrete molecule surrounded by solvent water. This becomes possible because of the hydrophilic polar head group of the solute. Nonetheless, because of the tendency of water to interact with the hydrocarbon portion ...
Page 9
... solution. However, when the amphipathic molecule arrives at the surface of the liquid through diffusion and Brownian movement, the molecule is partially removed from the aqueous phase; dehydration of the lipophilic (nonpolar) portion of ...
... solution. However, when the amphipathic molecule arrives at the surface of the liquid through diffusion and Brownian movement, the molecule is partially removed from the aqueous phase; dehydration of the lipophilic (nonpolar) portion of ...
Page 15
... solution conditions. In keeping with this general rule, in globular proteins there is a general propensity for hydrophobic residues to be buried in the interior and for the hydrophilic residues to be at the surface. However, in most ...
... solution conditions. In keeping with this general rule, in globular proteins there is a general propensity for hydrophobic residues to be buried in the interior and for the hydrophilic residues to be at the surface. However, in most ...
Page 16
... solution can be studied by monitoring the change in protein concentration at the surface. Direct measurement of changes in surface concentration can be made by the surface radioactivity. tracer. method. using. “C-. or. *l-labeled. proteins.
... solution can be studied by monitoring the change in protein concentration at the surface. Direct measurement of changes in surface concentration can be made by the surface radioactivity. tracer. method. using. “C-. or. *l-labeled. proteins.
Page 17
... solution has been suggested to be a diffusion-controlled process (Ward and Tordai, 1946; Langmuir and Schaefer, 1937; Ross, 1945; Fordham, 1954; Hansen, 1960, 1961). A general equation describing the rate of arrival of solute molecules ...
... solution has been suggested to be a diffusion-controlled process (Ward and Tordai, 1946; Langmuir and Schaefer, 1937; Ross, 1945; Fordham, 1954; Hansen, 1960, 1961). A general equation describing the rate of arrival of solute molecules ...
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