Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods

Denaturation and aggregation of proteins are reactions that are relevant to functional applications of proteins in foods. Depending on concentration, ionic strength, and pH, aggregation can result in turbidity, precipitation, or gelation. Aggregation may be desirable, as in the case of gelation, or...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2010-01, Vol.58 (2), p.685-693
Hauptverfasser:	Yong, Yie Hui, Foegeding, E. Allen
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals beverages Biological and medical sciences casein Caseins - chemistry Cattle Chickens Food industries food quality Food Technology functional properties Fundamental and applied biological sciences. Psychology heat shock proteins heat treatment literature reviews Milk and cheese industries. Ice creams Milk Proteins - chemistry model food systems molecular chaperones Molecular Chaperones - chemistry protein aggregates protein content protein degradation Protein Folding Proteins - chemistry Whey Proteins
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