Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects

Journal of Colloid and Interface Science

Volumn 430, Issue , 2014, Pages 69-77

  Delahaije, Roy J B M ^a   Wierenga, Peter A ^a   Giuseppin, Marco L F ^b   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AVEBE UA   (Netherlands)

Author keywords

DLVO theory; Electrostatic interaction; Flocculation; Hydrophobicity; Interfacial properties; Modification; Molecular properties; Oil in water; Protein

Indexed keywords

ADSORPTION; COULOMB INTERACTIONS; EMULSIFICATION; EMULSIONS; FLOCCULATION; HYDROPHOBICITY; IONIC STRENGTH; PHASE INTERFACES; STABILITY;

DLVO THEORY; INTERFACIAL PROPERTY; MODIFICATION; MOLECULAR PROPERTIES; OIL-IN-WATER;

PROTEINS;

OIL; PATATIN; PROTEIN; UNCLASSIFIED DRUG; WATER; CARBOXYLIC ESTER HYDROLASES; EMULSIONS; PATATIN PROTEIN, SOLANUM TUBEROSUM; PLANT PROTEINS; SUCCINIC ACID;

ADSORPTION; AMINO ACID SEQUENCE; ARTICLE; EMULSION; FLOCCULATION; HYDROPHOBICITY; IONIC STRENGTH; PRIORITY JOURNAL; PROTEIN MODIFICATION; PROTEIN STABILITY; PROTEIN STRUCTURE; PROTEIN UNFOLDING; SUCCINYLATION; YOUNG MODULUS; ZETA POTENTIAL; CHEMISTRY; EMULSIONS;

CARBOXYLIC ESTER HYDROLASES; EMULSIONS; PLANT PROTEINS; PROTEIN STABILITY; PROTEIN UNFOLDING; SUCCINIC ACID;

EID: 84902110257     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2014.05.019     Document Type: Article

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