Gelling Properties of Heat-Denatured β-Lactoglobulin Aggregates in a High-Salt Buffer

Thermal denaturation, rheological, and microstructural properties of gels prepared from native β-lactoglobulin (β-LG) and preheated or heat-denatured β-LG (HDLG) aggregates were compared. The HDLG was prepared by heating solutions of 4% β-LG in deionized water, pH 7.0, at 80 °C for 30 min and then d...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-05, Vol.50 (10), p.2987-2992
Hauptverfasser:	Vittayanont, Manee, Steffe, James F, Flegler, Stanley L, Smith, Denise M
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Buffers Calorimetry, Differential Scanning Chemical Phenomena Chemistry, Physical Electrophoresis, Polyacrylamide Gel Food industries Food Technology Fundamental and applied biological sciences. Psychology Gels Hot Temperature Hydrogen-Ion Concentration Lactoglobulins - chemistry Microscopy, Electron, Scanning Phosphates Protein Denaturation Rheology Sodium Chloride Solutions
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