Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 42
Variation of surface pressure with time during adsorption of 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% ...
Variation of surface pressure with time during adsorption of 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% ...
Page 43
Relationship of steady-state surface pressure (O) and net charge ([]) with percent
succinylation of 8-lactoglobulin. at the ... The rate and the extent of adsorption of
both the native and 99% succinylated 8-lactoglobulin increased with ionic ...
Relationship of steady-state surface pressure (O) and net charge ([]) with percent
succinylation of 8-lactoglobulin. at the ... The rate and the extent of adsorption of
both the native and 99% succinylated 8-lactoglobulin increased with ionic ...
Page 46
TABLE VIII SURFACE AREA clearEd BY THE SUCCINYLATED
BLACTOGLOBULINS DURING SURFACE ... (AAI) AND MOLECULAR
REARRANGEMENT (6A2) PROCESSES AT THE AIR-WATER INTERFACE
Percent succinylation AAI (A*) ...
TABLE VIII SURFACE AREA clearEd BY THE SUCCINYLATED
BLACTOGLOBULINS DURING SURFACE ... (AAI) AND MOLECULAR
REARRANGEMENT (6A2) PROCESSES AT THE AIR-WATER INTERFACE
Percent succinylation AAI (A*) ...
Page 152
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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 |