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Document type:
Zeitschriftenaufsatz 
Author(s):
Dombrowski, J.; Johler, F.; Warncke, M.; Kulozik, U. 
Title:
Correlation between bulk characteristics of aggregated \textgreek{b}-lactoglobulin and its surface and foaming properties 
Abstract:
Bovine β-lactoglobulin features a pronounced surface activity, and therefore, is widely applied in order to provide stability to food-related aerated systems. Due to its distinct tertiary and quaternary structure, it can be used both in native state as well as in the form of thermally aggregated particles. In this context, heat treatment (80 °C/90 min) of highly purified solutions of β-lactoglobulin (c = 10.0 g L−1) under variation of solution pH (6.8 or 8.0) and NaCl concentration (0–130 mM) re...    »
 
Keywords:
Foaming properties; Heat-induced denaturation; ph value; ß-Lactoglobulin; Surface activity 
Journal title:
Food Hydrocolloids 
Year:
2016 
Journal volume:
61 
Pages contribution:
318--328