Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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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
Recent studies on the adsorption characteristics of structural variants of 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 a ...
Recent studies on the adsorption characteristics of structural variants of 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 a ...
Page 59
In these studies, first the protein monolayer at the air-water interface was
collapsed by compression and transferred onto a solid surface, such as a quartz
plate, barium fluoride plate, or germanium crystals. Then the conformation of the
protein ...
In these studies, first the protein monolayer at the air-water interface was
collapsed by compression and transferred onto a solid surface, such as a quartz
plate, barium fluoride plate, or germanium crystals. Then the conformation of the
protein ...
Page 76
Concentrated protein monolayers: Desorption studies with radiolabelled bovine
serum albumin. Colloids Surf. 10, 53-64. Malcolm, B. R. 1970. Surface chemistry
of poly-(3-benzyl-L-aspartate). Biopolymers 9, 9 || –922. Malcolm, B. R. 1971.
Concentrated protein monolayers: Desorption studies with radiolabelled bovine
serum albumin. Colloids Surf. 10, 53-64. Malcolm, B. R. 1970. Surface chemistry
of poly-(3-benzyl-L-aspartate). Biopolymers 9, 9 || –922. Malcolm, B. R. 1971.
Page 110
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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 |