Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Results 6-10 of 63
Page 23
o Time (h) FIG. 6. Time-dependent changes in surface concentration (O) and surface pressure (O) during the adsorption of (A) [3-casein and (B) lysozyme at the air-water interface. The bulkphase protein concentrations were about 7.3 ...
o Time (h) FIG. 6. Time-dependent changes in surface concentration (O) and surface pressure (O) during the adsorption of (A) [3-casein and (B) lysozyme at the air-water interface. The bulkphase protein concentrations were about 7.3 ...
Page 24
... surface. The data in Fig. 6 implicitly suggest that the rate of change of surface pressure (or rate of decrease of surface tension) is not solely dependent on the surface concentration, but is also dependent on the conformational ...
... surface. The data in Fig. 6 implicitly suggest that the rate of change of surface pressure (or rate of decrease of surface tension) is not solely dependent on the surface concentration, but is also dependent on the conformational ...
Page 25
... surface concentration. [From Graham and Phillips (1979a). Reproduced with permission from Academic Press.] first-order kinetic processes. The first kinetic phase, having rate ... surface pressure. INTERFACES, PROTEIN FILMS, AND FOAMS 25.
... surface concentration. [From Graham and Phillips (1979a). Reproduced with permission from Academic Press.] first-order kinetic processes. The first kinetic phase, having rate ... surface pressure. INTERFACES, PROTEIN FILMS, AND FOAMS 25.
Page 26
*— min —o- Time F1G. 8. Changes in surface pressure with time during adsorption of bovine serum albumin and seven intermediates at the air-water interface. The substrate was 20 mM sodium phosphate buffer, pH 7.0. The bulk concentrations ...
*— min —o- Time F1G. 8. Changes in surface pressure with time during adsorption of bovine serum albumin and seven intermediates at the air-water interface. The substrate was 20 mM sodium phosphate buffer, pH 7.0. The bulk concentrations ...
Page 27
... surface pressure of dilute solutions of BSA and its seven structural variants are shown in Fig. 8 and the structural properties of the BSA intermediates are summarized in Table V. It should be noted that, while the steady-state tr ...
... surface pressure of dilute solutions of BSA and its seven structural variants are shown in Fig. 8 and the structural properties of the BSA intermediates are summarized in Table V. It should be noted that, while the steady-state tr ...
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