Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Results 6-10 of 84
Page 29
... increased with increase of chain length (Fig. 9). This behavior contradicts the law of diffusion in solution. Furthermore, although the Ds values of amyl, hexyl, and heptyl alcohols were lower than the corresponding conventional D0 ...
... increased with increase of chain length (Fig. 9). This behavior contradicts the law of diffusion in solution. Furthermore, although the Ds values of amyl, hexyl, and heptyl alcohols were lower than the corresponding conventional D0 ...
Page 30
... 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 phase. Several studies have shown direct correlation ...
... 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 phase. Several studies have shown direct correlation ...
Page 42
... Increase of the extent of succinylation progressively decreased both the rate of change of surface pressure and the steady-state surface pressure value. For example, the steady-state surface pressure value (at 5 hr) for the 99 ...
... Increase of the extent of succinylation progressively decreased both the rate of change of surface pressure and the steady-state surface pressure value. For example, the steady-state surface pressure value (at 5 hr) for the 99 ...
Page 43
... increase in the rate and steady-state surface pressure values occurred up to 0.2 ionic strength; increase of ionic strength from 0.2 to 0.4 caused only marginal increase (Fig. 18). However, in the case of 99% succinylated 3 ...
... increase in the rate and steady-state surface pressure values occurred up to 0.2 ionic strength; increase of ionic strength from 0.2 to 0.4 caused only marginal increase (Fig. 18). However, in the case of 99% succinylated 3 ...
Page 46
... increase in AA, with increase of the extent of succinylation is mainly related to the charge effect. It seems that, in order to overcome the unfavorable electrostatic barrier for adsorption, the protein might require a greater number of ...
... increase in AA, with increase of the extent of succinylation is mainly related to the charge effect. It seems that, in order to overcome the unfavorable electrostatic barrier for adsorption, the protein might require a greater number of ...
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