Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 1-5 of 51
Page vi
... Protein Salt-Induced Solubility Profiles.................................................... 30| !!!. Casein ... Whey Protein Isolate....................................................... 337 V. Kinetic Processes ...
... Protein Salt-Induced Solubility Profiles.................................................... 30| !!!. Casein ... Whey Protein Isolate....................................................... 337 V. Kinetic Processes ...
Page 37
... protein, whey protein, and sodium caseinate by the drop volume method. The ln(dT/dt) versus v plots of all these three proteins exhibited nonlinear behavior, with two distinct breaking points in the curves. The three linear regions were ...
... protein, whey protein, and sodium caseinate by the drop volume method. The ln(dT/dt) versus v plots of all these three proteins exhibited nonlinear behavior, with two distinct breaking points in the curves. The three linear regions were ...
Page 38
... whey proteins diffused faster but spread slower in 0.2 M NaCl than in water. In the case of the caseinate the diffusion-limited absorption was shown to be concentration dependent. While above 10-3% bulk-phase protein ... protein adsorption at ...
... whey proteins diffused faster but spread slower in 0.2 M NaCl than in water. In the case of the caseinate the diffusion-limited absorption was shown to be concentration dependent. While above 10-3% bulk-phase protein ... protein adsorption at ...
Page 68
kinetics of foam drainage followed different empirical models for different proteins. For example, while the foams of gluten in 3 M urea and the whey protein foams exhibited a first-order kinetic behavior, the foams of caseins followed ...
kinetics of foam drainage followed different empirical models for different proteins. For example, while the foams of gluten in 3 M urea and the whey protein foams exhibited a first-order kinetic behavior, the foams of caseins followed ...
Page 77
... protein conformation and absorbance. J. Colloid Interface Sci. 56, 557-563. Muramatsu, M. 1973. Radioactive tracers ... whey protein concentrates. J. Food Sci. 39, 42-48. Riggs, A. D., Bourgeois, S., and Cohn, M. 1970. The lac repressor ...
... protein conformation and absorbance. J. Colloid Interface Sci. 56, 557-563. Muramatsu, M. 1973. Radioactive tracers ... whey protein concentrates. J. Food Sci. 39, 42-48. Riggs, A. D., Bourgeois, S., and Cohn, M. 1970. The lac repressor ...
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