Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 16
... surface. The higher the fractional area of the hydrophobic surface, the lower would be the solubility. In terms of ... pressure, tr, with time. The surface pressure tr is defined as T = 'yo – 'y, where yo is the surface tension of the ...
... surface. The higher the fractional area of the hydrophobic surface, the lower would be the solubility. In terms of ... pressure, tr, with time. The surface pressure tr is defined as T = 'yo – 'y, where yo is the surface tension of the ...
Page 17
... surface pressure. Adsorption of proteins and other amphiphiles at interfaces from an unstirred dilute solution has been suggested to be a diffusion-controlled process (Ward and Tordai, 1946; Langmuir and Schaefer, 1937; Ross, 1945 ...
... surface pressure. Adsorption of proteins and other amphiphiles at interfaces from an unstirred dilute solution has been suggested to be a diffusion-controlled process (Ward and Tordai, 1946; Langmuir and Schaefer, 1937; Ross, 1945 ...
Page 18
TABLE II EXPERIMENTAL AND PREDICTED TH MES FOR BOVINE SERUM AiRUMIN TO REACH VARIOUS SURFACE PRESSURES AT TWO BULK PROTEIN CONCENTRATIONS" Co = 0.002% Co = 0.003% Surface pressure t measured t predicted t measured t predicted (dyn/cm) ...
TABLE II EXPERIMENTAL AND PREDICTED TH MES FOR BOVINE SERUM AiRUMIN TO REACH VARIOUS SURFACE PRESSURES AT TWO BULK PROTEIN CONCENTRATIONS" Co = 0.002% Co = 0.003% Surface pressure t measured t predicted t measured t predicted (dyn/cm) ...
Page 21
... surface, respectively, k is the Boltzmann constant, and Tthe absolute temperature. For an irreversible adsorption ... pressure decreases the surface water activity, increase of trwill decrease the rate of surface denaturation of the ...
... surface, respectively, k is the Boltzmann constant, and Tthe absolute temperature. For an irreversible adsorption ... pressure decreases the surface water activity, increase of trwill decrease the rate of surface denaturation of the ...
Page 22
... surface for adsorption of proteins. C. ROLE OF PROTEIN CONFORMATION ON ... pressure simultaneously. For the purpose of our discussion, we will consider ... surface pressure and surface concentration of dilute solutions of 3-casein and ...
... surface for adsorption of proteins. C. ROLE OF PROTEIN CONFORMATION ON ... pressure simultaneously. For the purpose of our discussion, we will consider ... surface pressure and surface concentration of dilute solutions of 3-casein and ...
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