Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Page vi
... ................................. 299 II. Protein Salt-Induced Solubility Profiles.................................................... 30| !!!. Casein Colloidai Stability Profiles......................................
... ................................. 299 II. Protein Salt-Induced Solubility Profiles.................................................... 30| !!!. Casein Colloidai Stability Profiles......................................
Page 4
... soluble in one another are brought into contact with each other, a two-dimensional surface of separation, known as a liquid-liquid interface, is formed. While the tension at the liquid-gas interface is called surface tension, the ...
... soluble in one another are brought into contact with each other, a two-dimensional surface of separation, known as a liquid-liquid interface, is formed. While the tension at the liquid-gas interface is called surface tension, the ...
Page 15
... solubility, of proteins. In thermodynamic terms, the solubility of a protein under a given set of conditions is related to the equilibrium between protein-solvent and protein-protein interactions. According to Bigelow (1967), proteins ...
... solubility, of proteins. In thermodynamic terms, the solubility of a protein under a given set of conditions is related to the equilibrium between protein-solvent and protein-protein interactions. According to Bigelow (1967), proteins ...
Page 16
... solubility. In terms of interfacial adsorption of proteins, the solubility characteristics are very important because, according to the Lundelius rule, any factor that decreases solubility of a surfactant promotes its surface activity ...
... solubility. In terms of interfacial adsorption of proteins, the solubility characteristics are very important because, according to the Lundelius rule, any factor that decreases solubility of a surfactant promotes its surface activity ...
Page 30
... solubility (Damodaran and Song, 1988). Because of this increased surface hydrophobicity, the unfavorable interaction of the nonpolar protein surface with the solvent water would increase the potential energy of the protein in the bulk ...
... solubility (Damodaran and Song, 1988). Because of this increased surface hydrophobicity, the unfavorable interaction of the nonpolar protein surface with the solvent water would increase the potential energy of the protein in the bulk ...
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