Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 6-10 of 40
Page 16
... solvent and y is the surface tension upon adsorption of the protein at the surface. Even though the surface pressure, which is a measure of change of surface free energy, is a fundamental property of the surface, the rate of change of ...
... solvent and y is the surface tension upon adsorption of the protein at the surface. Even though the surface pressure, which is a measure of change of surface free energy, is a fundamental property of the surface, the rate of change of ...
Page 30
... 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 between the. 30 SRINIVASAN DAMOHDARAN.
... 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 between the. 30 SRINIVASAN DAMOHDARAN.
Page 31
... solvent interactions. In the case of diffusion of a solute from one point to another point within the solution phase, the influence of the solute-solvent interaction is irrelevant because the energetics of this interaction would be the ...
... solvent interactions. In the case of diffusion of a solute from one point to another point within the solution phase, the influence of the solute-solvent interaction is irrelevant because the energetics of this interaction would be the ...
Page 32
... solvent of dielectric 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 ...
... solvent of dielectric 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 ...
Page 33
... solvent interactions. Several investigators have shown that, under comparable bulk-phase concentrations, the rates of adsorption of various proteins were greater in the denatured state than in the native state (Pallansch and Jackson ...
... solvent interactions. Several investigators have shown that, under comparable bulk-phase concentrations, the rates of adsorption of various proteins were greater in the denatured state than in the native state (Pallansch and Jackson ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
Other editions - View all
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