Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 41
... succinylated 8-lactoglobulin also exhibited similar behavior (Fig. 15). For example, in the 0.5 to 2.0 mg/m.” surface concentration range, succinylated 8-lactoglobulin exhibited higher surface pressure than the native B-lactoglobulin ...
... succinylated 8-lactoglobulin also exhibited similar behavior (Fig. 15). For example, in the 0.5 to 2.0 mg/m.” surface concentration range, succinylated 8-lactoglobulin exhibited higher surface pressure than the native B-lactoglobulin ...
Page 42
... succinylated Blactoglobulins at the air-water interface. The substrate was 20 mM sodium phosphate buffer, pH 7.0, and the protein concentration was 2 x 107%. O, Native; e, 29% succinylated; [], 50% succinylated; E, 69% succinylated; A ...
... succinylated Blactoglobulins at the air-water interface. The substrate was 20 mM sodium phosphate buffer, pH 7.0, and the protein concentration was 2 x 107%. O, Native; e, 29% succinylated; [], 50% succinylated; E, 69% succinylated; A ...
Page 43
... succinylated 8-lactoglobulin as shown in Figs. 18 and 19. The rate and the extent of adsorption of both the native and 99% succinylated 8-lactoglobulin increased with ionic strength of the medium. In the case of native 3-lactoglobulin ...
... succinylated 8-lactoglobulin as shown in Figs. 18 and 19. The rate and the extent of adsorption of both the native and 99% succinylated 8-lactoglobulin increased with ionic strength of the medium. In the case of native 3-lactoglobulin ...
Page 44
... the rate of change of surface pressure of 99% succinylated 8-lactoglobulin. Protein concentration was 2 x 107%. Ionic strength: O, 0.038; on, 0.05: A, 0.1; O, 0.2; [], 0.4. 2] T- - - - q) O 5 - ~. 44 SRINHVASAN DAMOHDARAN.
... the rate of change of surface pressure of 99% succinylated 8-lactoglobulin. Protein concentration was 2 x 107%. Ionic strength: O, 0.038; on, 0.05: A, 0.1; O, 0.2; [], 0.4. 2] T- - - - q) O 5 - ~. 44 SRINHVASAN DAMOHDARAN.
Page 45
... succinylated B-lactoglobulin. FIG. 21. The lm(dir/dt) versus m plots for the various succinylated 8-lactoglobulins. O, Native; A, 29%; [], 50%; 0, 69%; A, 83%; E, 99% succinylated B-lactoglobulin. FIG. 23. Rate of adsorption of 3-casein ...
... succinylated B-lactoglobulin. FIG. 21. The lm(dir/dt) versus m plots for the various succinylated 8-lactoglobulins. O, Native; A, 29%; [], 50%; 0, 69%; A, 83%; E, 99% succinylated B-lactoglobulin. FIG. 23. Rate of adsorption of 3-casein ...
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