Effect of hydrocolloids on the thermal denaturation of proteins

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 621-626

  Ibanoglu, Esra ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

BSA; Denaturation; DSC; Hydrocolloids; Lysozyme; Whey protein isolate

Indexed keywords

BIOPOLYMER; BOVINE SERUM ALBUMIN; CARRAGEENAN; GLOBULAR PROTEIN; GUAR GUM; LYSOZYME; PECTIN; POLYSACCHARIDE; PROTEIN;

ACIDITY; ARTICLE; BINDING SITE; ENTHALPY; HYDROCOLLOID; HYDROGEN BOND; HYDROPHOBICITY; LOW TEMPERATURE; PH; PROTEIN DENATURATION; PROTEIN ISOLATION; TEMPERATURE SENSITIVITY; THERMOSTABILITY; WHEY;

BOVINAE; CYAMOPSIS TETRAGONOLOBA;

EID: 7044229638     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.022     Document Type: Article

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