Molecular basis of whey protein functionality;Molekularna osnova funkcionalnosti proteina sirutke

Mljekarstvo

Volumn 58, Issue 2, 2008, Pages 181-193

  Herceg, Zoran ^a   Režek, Anet ^a   Brnčić, Suzana Rimac ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Molecular basis of protein functionality; Whey protein

Indexed keywords

EID: 45449115998     PISSN: 0026704X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. ALBER, T. (1989): «Stabilization Energies of Protein Conformation» in Prediction of Protein Structure and the Principles of Protein Conformation (G.D. Fasman, ed.), pp. 161-192, Plenum.
2. BESSELING, N.A.M. (1997): Theory of Hydration Forces Between Surfaces, Langmuir 13, 2113-2122.
3. BIRD, J. (1996): The application of membrane systems in the dairy industry, J. Soc. Dairy Technol. 49, 16-23.
4. DAMODARAN, S (1996): Amino acids, peptides and proteins. U Food Chemistry, pp. 321-430. Ed. Fennema O. R, Marcel Dekker, New York.
5. de WIT, J.N. (1981.): «Structure and Functional Behaviour of Whey Proteins» Neth. Milk Dairy J., 48, 56-72.
6. de WIT, J.N. AND VAN KESSEL, T. (1996): Effects of Ionic Strength on the Solubility of Whey Protein Products: A Colloid Chemical Approach, Food Hydrocolloids, 10, 143-149.
7. DICKINSON, E. (1992): Introduction to Food Colloids, Oxford University Press, London.
8. DOI, E. (1993): «Gels and Gelling of Globular Proteins», Trends Food Sci. Technol., 4, 1-5.
9. EVANS, D.F. AND WENNERSTROM, H. (1994): The Colloidal Domain: Where Physics, Chemistry, Biology, and Technology Meet, VCH Publishers, Inc.
10. rd edn) pp. 17-94, Marcel Dekker, Inc, New York.
11. HERCEG, Z., LELAS, V., REŽEK, A. (2004): Funkcionalna svojstva α-laktalbumina i β-laktoglobulina, Mljekarstvo, 54, 195-208.
12. HERCEG, Z., LELAS, V., KREŠIĆ, G., REŽEK, A. (2005): Funkcionalnost izolata i hidrolizata proteina sirutke, Mljekarstvo, 55, 171-184.
13. HOWELL, N.K. (1992.): «Protein - Protein Interactions» in Biochemistry Food Proteins (B.J.F. Hudson, ed.) pp. 35-74, Elsevier Applied Science, London.
14. HRAMCOW, A.G. (1979): Moločnaja Sivorotka, Pišcevaja promišlenost, Moskva.
15. HVIDT, A. AND WESTH, P. (1992): «Stabilization and Destabilization of Protein Conformations» in Protein Interactions (H. Visser, ed.), pp. 327-343, VCH Publishers, London.
16. nd edn.) Academic Press.
17. KILARA, A. AND HARWALKER, V.R. (1996): «Denaturation» in Food Proteins: Properties and Characterization (S. Nakai and H.W.Modler, eds), pp. 71-135, VCH Publishers, Inc, Dublin.
18. KING, L. (1996): Whey protein concentrates as ingredients, Food Techology Europe, 3, 88-89.
19. KINSELLA, J.E. (1982): «Relationships Between Structure and Functional Properties of Food Proteins» in Food Proteins (P.P. Fox and JJ. Condon, eds), pp. 51-103, Applied Science, Dublin.
20. KINSELLA, J.E. AND WHITEHEAD, D.M. (1989): Proteins in Whey: Chemical, Physical and Functional Properties, Adv. Food Nutr. Res., 33, 343-438.
21. KONING, M.M.G. AND VISSER, H. (1992): Protein Interactions (H.Visser, ed.) pp. 1-24, VCH Publishers, Oxford.
22. LUMRY, R. AND RAJENEDER, S. (1970.): «Enthalpy - Entropy Compensation Phenomena in Water Solutions of Proteins and Small Molecules: a Ubiquitous Property of Water», Biopolymers 9, 1125-1227.
23. McSWINEY, M., SINGH, H. AND CAMPANELLA, O. (1994): Thermal Aggregation and Gelation of Bovine β-lactoglobulin, Food Hydrocolloids, 8, 441-453.
24. MORR, C.V. AND FOEGEDING, E.A. (1990): Composition and Functionality of Commercial Whey and Milk Protein Concentrates and Isolates: A Status Report, Food Tech., 44, 100-112.
25. NAKAI, S. AND LI-CHAN, E. (1988): Hydrophobie Interactions in Food Systems, CRC Press, 33-38.
26. QI, X.L., HOLT, C., MCNULTY, D., CLARKE, D.T., BROWNLOW, S. AND JONES, G.R. (1997): Effect of Temperature on the Secondary Structure of β-lactoglobulin at pH 6.7, as Determined by CD and IR Spectroscopy: a Test of the Molten Globule Hypothesis, Biochem. J., 324, 341-346.
27. SHIMADA, K. AND CHEFTEL, J.C. (1989): Sulfhydril Group/Disulfide Bond Interchange Reactions during Heat-Induced Gelation of Whey Protein IsolatE, J. Agric. Food Chem., 37, 161-168.
28. TRATNIK, L.J. (1998): Mlijeko - tehnologija, biokemija i mikrobiologija, Hrvatska mljekarska udruga, Zagreb, 345-380.