Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil-water emulsion interfaces

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 91-101

  Wong, Benjamin T ^a,b   Zhai, Jiali ^a,b   Hoffmann, Søren V ^c   Aguilar, Marie Isabel ^b   Augustin, MaryAnn ^a   Wooster, Tim J ^a,d   Day, Li ^a  

^a CSIRO   (Australia)

^b MONASH UNIVERSITY   (Australia)

^c AARHUS UNIVERSITY   (Denmark)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Deamidated wheat gliadins; Emulsion interface; Front face florescence; Protein structure re arrangement; Synchrotron radiation CD; Casein

Indexed keywords

ADSORPTION; CASEIN; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; EMULSIFICATION; EMULSIONS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; PARAFFINS; PHASE INTERFACES; SULFUR COMPOUNDS; SYNCHROTRONS;

DEAMIDATED; DEAMIDATED WHEAT GLIADIN; EMULSION INTERFACES; FRONT FACE; FRONT-FACE-FLORESCENCE; PROTEIN STRUCTURE RE-ARRANGEMENT; PROTEINS STRUCTURES; RE-ARRANGEMENT; SYNCHROTRON RADIATION CD; Β-CASEIN;

SYNCHROTRON RADIATION;

TRITICUM AESTIVUM;

EID: 80054986127     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.08.012     Document Type: Article

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