Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil-water interface

Colloids and Surfaces B: Biointerfaces

Volumn 75, Issue 1, 2010, Pages 19-24

  Daimer, Katharina ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Egg yolk; Interface; Phospholipase A2; Protein denaturation

Indexed keywords

A-THERMAL; ADSORPTION BEHAVIOUR; ADSORPTION PROPERTIES; DENATURED PROTEINS; EGG YOLK PROTEINS; EGG YOLKS; EMULSION DROPLETS; ENZYMATIC MODIFICATION; INTERFACIAL COMPOSITION; INTERFACIAL FILM; OIL WATER INTERFACES; PHOSPHOLIPASE A; PROTEIN AGGREGATES; PROTEIN DENATURATION; SDS-PAGE; STABILISATION;

ADSORPTION; DENATURATION; DIFFUSERS (OPTICAL); EMULSIFICATION; EMULSIONS; ENZYMES; PHASE INTERFACES;

HEAT TREATMENT;

OIL; PHOSPHOLIPASE A2; WATER;

ADSORPTION KINETICS; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; EGG YOLK; EMULSION; ENZYME MODIFICATION; HEAT TREATMENT; MOLECULAR STABILITY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN DENATURATION;

ADSORPTION; ANIMALS; CHICKENS; EGG PROTEINS; EGG YOLK; EMULSIONS; HYDROGEN-ION CONCENTRATION; OILS; PHOSPHOLIPASES A2; PROTEIN DENATURATION; SURFACE PROPERTIES; TEMPERATURE; WATER;

EID: 70449635168     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2009.07.047     Document Type: Article

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