Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 48, 2012, Pages 12029-12035

  Zhang, Sha ^a   Zhang, Zhong ^a   Lin, Mengshi ^a   Vardhanabhuti, Bongkosh ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

heat aggregation; pectin; raman spectroscopy; turbidity; whey proteins

Indexed keywords

ENHANCED STABILITY; HELICAL STRUCTURES; NEAR-NEUTRAL PH; PECTIN; PH-DEPENDENT; PROTEIN STRUCTURES; RAMAN SPECTROSCOPIC; RANDOM COIL; SECONDARY STRUCTURES; SOLUBLE COMPLEXES; STRUCTURAL CHANGE; THERMAL DENATURATIONS; WEIGHT RATIOS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

HYDROGEN BONDS; RAMAN SPECTROSCOPY; TURBIDITY;

PROTEINS;

MILK PROTEIN; PECTIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; HEAT; PARTICLE SIZE; PH; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; RAMAN SPECTROMETRY;

HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PARTICLE SIZE; PECTINS; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; SPECTRUM ANALYSIS, RAMAN;

EID: 84870666233     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303780c     Document Type: Article

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