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Titel:

Correlation between bulk characteristics of aggregated \textgreek{b}-lactoglobulin and its surface and foaming properties

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Dombrowski, J.; Johler, F.; Warncke, M.; Kulozik, U.
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...     »
Stichworte:
Foaming properties; Heat-induced denaturation; ph value; ß-Lactoglobulin; Surface activity
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2016
Band / Volume:
61
Seitenangaben Beitrag:
318--328
Volltext / DOI:
doi:10.1016/j.foodhyd.2016.05.027
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