Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

Food Chemistry

Volumn 192, Issue , 2016, Pages 415-423

  Frydenberg, Rikke P ^a   Hammershøj, Marianne ^a   Andersen, Ulf ^b   Greve, Marie T ^c   Wiking, Lars ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

^c Arla Food Ingredients   (Denmark)

Author keywords

Circular dichroism; Denaturation; Differential scanning calorimetry; Dynamic rheology; High intensity ultrasound; Protein structure; Whey protein isolates

Indexed keywords

COVALENT BONDS; DENATURATION; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; ULTRASONICS;

BETA-LACTOGLOBULIN; DYNAMIC RHEOLOGY; HIGH INTENSITY ULTRASOUNDS; INTERMOLECULAR BONDS; PROTEIN DENATURATION; PROTEIN STRUCTURES; SECONDARY STRUCTURES; WHEY PROTEIN ISOLATE;

PROTEINS;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; MILK PROTEIN; N ETHYLMALEIMIDE; GEL; WHEY PROTEIN;

ARTICLE; CIRCULAR DICHROISM; CONTROLLED STUDY; DISULFIDE BOND; ENTHALPY; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; GELATION; HEAT TREATMENT; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN ISOLATION; PROTEIN SECONDARY STRUCTURE; ULTRASOUND; CHEMISTRY; GEL; HEAT;

CIRCULAR DICHROISM; GELS; HOT TEMPERATURE; PROTEIN DENATURATION; ULTRASONICS; WHEY PROTEINS;

EID: 84937604529     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.037     Document Type: Article

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