Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin

Food Hydrocolloids

Volumn 18, Issue 1, 2004, Pages 91-100

  Baier, Stefan K ^a   Decker, Eric A ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bovine serum albumin; Functionality; Gelation; Glycerol; Heat denaturation

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GLYCEROL; MAMMALS; PROTEINS; SODIUM CHLORIDE; SURFACE PLASMON RESONANCE;

BOVINE SERUM ALBUMINS; DENATURATION TEMPERATURES; FUNCTIONALITY; GLYCEROL CONCENTRATION; HEAT DENATURATION; SOLUTION PH; THERMAL DENATURATIONS; THERMAL GELATION; ULTRASENSITIVE; UNFOLDING PROCESS;

GELATION;

BOVINE SERUM ALBUMIN; GLYCEROL; SODIUM CHLORIDE;

AQUEOUS SOLUTION; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; FOOD ANALYSIS; GELATION; HEAT TREATMENT; LOW TEMPERATURE; PH; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN PROTEIN INTERACTION; TEMPERATURE DEPENDENCE; THERMOSTABILITY; VISCOSITY;

BOVINAE;

EID: 0344444642     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00046-8     Document Type: Article

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