Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 6-10 of 79
Page 25
... constant ki, apparently involves initial penetration and anchoring of the protein at the interface; the second kinetic phase, which evidently occurs after T reaches its steady-state value, reflects the contribution from the slow ...
... constant ki, apparently involves initial penetration and anchoring of the protein at the interface; the second kinetic phase, which evidently occurs after T reaches its steady-state value, reflects the contribution from the slow ...
Page 30
... constant of association for this bimolecular interaction is about 7 x 109 MT' sect', which is far greater than the rate of diffusion of the repressor. This abnormal rate of association has been attributed to the electrostatic potential ...
... constant of association for this bimolecular interaction is about 7 x 109 MT' sect', which is far greater than the rate of diffusion of the repressor. This abnormal rate of association has been attributed to the electrostatic potential ...
Page 32
... constant so at a distance d from the air-water interface. If the dielectric constant of the nonpolar gas phase is e and the net charge of the protein molecule is e, then according to the electrostatic theory an image charge, e' = e(eg ...
... constant so at a distance d from the air-water interface. If the dielectric constant of the nonpolar gas phase is e and the net charge of the protein molecule is e, then according to the electrostatic theory an image charge, e' = e(eg ...
Page 39
... constants of the aqueous and nonaqueous (gas) phases, as discussed earlier, according to the electrostatic theory (Perutz, 1978) an image charge e' = e(eg – e)/(80 + e) will appear in the low dielectric phase. In the initial stages of ...
... constants of the aqueous and nonaqueous (gas) phases, as discussed earlier, according to the electrostatic theory (Perutz, 1978) an image charge e' = e(eg – e)/(80 + e) will appear in the low dielectric phase. In the initial stages of ...
Page 56
... constant, T is the temperature, and 6 is the degree of surface coverage which is equal to ao/a, where a is the observed area per statistical unit (which is given by 1/Tn where T is the surface concentration of the protein and n is the ...
... constant, T is the temperature, and 6 is the degree of surface coverage which is equal to ao/a, where a is the observed area per statistical unit (which is given by 1/Tn where T is the surface concentration of the protein and n is the ...
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