Effect of high pressure treatment on ovotransferrin

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2245-2252

  Acero Lopez, Alexandra ^a   Ullah, Aman ^a   Offengenden, Marina ^a   Jung, Stephanie ^b   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Aggregation; High pressure; Ovotransferrin; pH; Physicochemical properties

Indexed keywords

CONFORMATIONAL STRUCTURES; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; INTRINSIC FLUORESCENCE; MOLTEN GLOBULE STATE; ORIGINAL STRUCTURES; OVOTRANSFERRIN; PHYSICOCHEMICAL PROPERTY; PHYSIO-CHEMICAL; PRESSURE LEVEL; PRESSURE TREATMENTS; SULFHYDRYL CONTENT; SULFHYDRYL GROUPS; SURFACE HYDROPHOBICITY; TOTAL LOSS;

AGGREGATES; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROPHOBICITY; PH;

AGGLOMERATION;

OVOTRANSFERRIN; THIOL DERIVATIVE;

ARTICLE; CONTROLLED STUDY; CRYSTAL STRUCTURE; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLUORESCENCE; FOOD PROCESSING; HIGH PRESSURE PROCESSING; HYDROPHOBICITY; INFRARED SPECTROSCOPY; PH; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN STRUCTURE; THERMOCOCCUS CELER; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; CONALBUMIN; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; PRESSURE; PROTEIN CONFORMATION; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84865319317     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.071     Document Type: Article

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