Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 3, 2004, Pages 623-631

  Alting, Arno C ^a,b   Weijers, Mireille ^a,c   De Hoog, Els H A ^a,b   Van De Pijpekamp, Anne M ^a,d   Cohen Stuart, Martien A ^c   Hamer, Rob J ^a,c,d   De Kruif, Cornelis G ^a,b,e   Visschers, Ronald W ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d TNO   (Netherlands)

^e UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Aggregation; Cold gelation; Fibril formation; Ordered structures; Ovalbumin; Thiol disulfide exchange reaction; Whey protein isolate

Indexed keywords

ACID; CROSS LINKING REAGENT; CROSS LINKING REAGENTS; DISULFIDE; GLOBULAR PROTEIN; MILK PROTEIN; MONOMER; OVALBUMIN; THIOL DERIVATIVE; THIOL GROUP; WHEY PROTEIN;

ARTICLE; CHEMISTRY; COLD; COVALENT BOND; DISULFIDE BOND; ELECTRON MICROSCOPY; FIBER; FLOW KINETICS; GEL; GELATION; HARDNESS; HEAT TREATMENT; PH; PROTEIN AGGREGATION; PROTEIN ISOLATION; RANDOMIZATION; WHEY;

EID: 0842349573     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034753r     Document Type: Article

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