Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 286-293

  George, Paul ^a   Kasapis, Stefan ^a   Bannikova, Anna ^a   Mantri, Nitin ^a   Palmer, Martin ^b   Meurer, Barbara ^b   Lundin, Leif ^c  

^a RMIT UNIVERSITY   (Australia)

^b Dairy Innovation Australia   (Australia)

^c CSIRO   (Australia)

Author keywords

Glass transition temperature; Hydrostatic pressure; Immunoglobulins; Preservation of native conformation

Indexed keywords

ATMOSPHERIC PRESSURE; DIFFERENTIAL SCANNING CALORIMETRY; FRICTION; GLASS; GLASS TRANSITION; HYDRAULICS; INFRARED SPECTROSCOPY;

GLASS TRANSITION TEMPERATURE TG; HIGH HYDROSTATIC PRESSURE; IMMUNOGLOBULIN; MOLECULAR GLASS; MOLECULAR STRUCTURAL; NATIVE CONFORMATION; PRESERVATION OF NATIVE CONFORMATION; PRESSURE STABILITY; TRANSITION PROPERTIES; WHEY PROTEINS;

HYDROSTATIC PRESSURE;

EID: 84874416087     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.028     Document Type: Article

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