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Titel:

Heat-induced aggregation kinetics of potato protein - Investigated by chromatography, calorimetry, and light scattering

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Andlinger, David J.; Schrempel, Ulrich; Hengst, Claudia; Kulozik, Ulrich
Abstract:
In this study, the heat-induced aggregation behavior of patatin rich potato protein isolate (PPI) was investigated by reversed-phase high-pressure liquid chromatography (RP-HPLC), differential scanning calorimetry (DSC), and dynamic light scattering. It could be shown that aggregation already occurs at low temperatures, despite low degrees of unfolding. The unfolding temperature, determined by DSC, coincided with a change in the reaction kinetics, which is determined by the unfolding step below...     »
Stichworte:
Arrhenius; Degree of denaturation; Dynamic light scattering; Patatin; Plant protein; reaction kinetics; thiol
Dewey Dezimalklassifikation:
050 Zeitschriften, fortlaufende Sammelwerke
Zeitschriftentitel:
Food Chemistry
Jahr:
2022
Band / Volume:
389
Seitenangaben Beitrag:
133114
Volltext / DOI:
doi:10.1016/j.foodchem.2022.133114
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