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Titel:

Kinetics of denaturation and aggregation of highly concentrated beta-Lactoglobulin under defined thermomechanical treatment

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
Abstract:
The influence of thermomechanical treatment (temperature 60 C -- 100 C and shear rate 0.05 s1 -- 50 s1) on the denaturation and aggregation of beta-Lactoglobulin at high concentrations (50 % -- 70 %) was investigated. While denaturation and aggregation reaction rate decreased at higher concentrations, a combination of heat and mechanical treatment resulted in an increase in reaction rates and consequently, in higher degrees of nondisulfide covalent bond aggregation. The kinetic parameters were d...     »
Stichworte:
Aggregation; Denaturation; Kinetics; Molecular motion; Thermomechanical treatment; Whey proteins
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2020
Band / Volume:
274
Seitenangaben Beitrag:
109825
Volltext / DOI:
doi:10.1016/j.jfoodeng.2019.109825
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