Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 37
... soy 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 ...
... soy 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 ...
Page 38
... soy proteins, because of their large particle size, diffuse slowly to the interface; however, in 0.2 M NaCl, both ... protein concentration the diffusion step was rapid, below this concentration the rate of diffusion decreased drastically. D.
... soy proteins, because of their large particle size, diffuse slowly to the interface; however, in 0.2 M NaCl, both ... protein concentration the diffusion step was rapid, below this concentration the rate of diffusion decreased drastically. D.
Page 67
... soy 11S protein collapsed within 3 sec, the film of soy 11S treated with dithiothreitol was stable for more than 10 sec. These differences were attributed to improved rheological properties of reduced 11S protein, facilitated by rapid ...
... soy 11S protein collapsed within 3 sec, the film of soy 11S treated with dithiothreitol was stable for more than 10 sec. These differences were attributed to improved rheological properties of reduced 11S protein, facilitated by rapid ...
Page 136
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Page 140
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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 |
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