Principal component similarity analysis of Raman spectra to study the effects of pH, heating, and κ-carrageenan on whey protein structure

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 21, 2002, Pages 6042-6052

  Alizadeh Pasdar, Nooshin ^a   Nakai, Shuryo ^a   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

carrageenan; Heating; pH; Principal component analysis; Principal component similarity; Raman spectroscopy; Whey proteins

Indexed keywords

BETA LACTOGLOBULIN; CARRAGEENAN; MILK PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

ANALYSIS OF VARIANCE; ARTICLE; HEATING; PH; PRINCIPAL COMPONENT ANALYSIS; PROTEIN ANALYSIS; PROTEIN INTERACTION; PROTEIN STRUCTURE; RAMAN SPECTROMETRY; WHEY;

CARRAGEENAN; DISULFIDES; HEAT; HYDROGEN-ION CONCENTRATION; PROTEIN DENATURATION; PROTEIN STRUCTURE, SECONDARY; SERUM ALBUMIN, BOVINE; SPECTRUM ANALYSIS, RAMAN; TRYPTOPHAN; TYROSINE;

BOVINAE;

EID: 0037048759     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0116956     Document Type: Article

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