Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Results 1-5 of 86
Page 3
... values of many proteins (Bigelow and Channon, 1976). It then follows that the differences in the surfaceactive properties among proteins must arise from differences in their conformational properties. These may include differences in ...
... values of many proteins (Bigelow and Channon, 1976). It then follows that the differences in the surfaceactive properties among proteins must arise from differences in their conformational properties. These may include differences in ...
Page 6
... values of Wadh and yw/hc for various hydrocarbon interfaces. It should be noted that, contrary to the notion that there is "phobia" between water and hydrocarbons, the work of adhesion implies that there is indeed attraction between ...
... values of Wadh and yw/hc for various hydrocarbon interfaces. It should be noted that, contrary to the notion that there is "phobia" between water and hydrocarbons, the work of adhesion implies that there is indeed attraction between ...
Page 11
... value of -645 cal/mol for AGCH, indicates that the equilibrium constant of adsorption increases by about 3-fold for each additional CH2 in the chain. This observation is analogous to Traube's empirical rule (Traube, 1884, 1891). From ...
... value of -645 cal/mol for AGCH, indicates that the equilibrium constant of adsorption increases by about 3-fold for each additional CH2 in the chain. This observation is analogous to Traube's empirical rule (Traube, 1884, 1891). From ...
Page 15
... values, one would expect that the solubility of serum albumin should be lower than that of myoglobin. However, on the contrary, while myoglobin exhibits lower solubility at its isoelectric pH, serum albumin is highly soluble at its ...
... values, one would expect that the solubility of serum albumin should be lower than that of myoglobin. However, on the contrary, while myoglobin exhibits lower solubility at its isoelectric pH, serum albumin is highly soluble at its ...
Page 16
... value at each T value. When this is done, the rate of change of surface concentration can be expressed as (MacRitchie and Alexander, 1963a) dT/dt = (dT/dtr)(dT/dt) (11) Equation (11) will facilitate kinetic analysis of protein ...
... value at each T value. When this is done, the rate of change of surface concentration can be expressed as (MacRitchie and Alexander, 1963a) dT/dt = (dT/dtr)(dT/dt) (11) Equation (11) will facilitate kinetic analysis of protein ...
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