Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

Food Hydrocolloids

Volumn 65, Issue , 2017, Pages 130-143

  Keppler, Julia Katharina ^a   Martin, Dierk ^b   Garamus, Vasil M ^c   Berton Carabin, Claire ^d   Nipoti, Elia ^e   Coenye, Tom ^f   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c INSTITUTE OF MATERIALS RESEARCH   (Germany)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e UNIVERSITY OF MILAN   (Italy)

^f GHENT UNIVERSITY   (Belgium)

Author keywords

Allyl isothiocyanate; Antimicrobial effect; Covalent modification; Hydrophobicity; SAXS; Whey protein isolate

Indexed keywords

EMULSIFICATION; ESCHERICHIA COLI; PH EFFECTS; PROTEINS;

ACIDIC PH VALUES; ALLYL ISOTHIOCYANATE; ANTI-MICROBIAL EFFECTS; ANTIBACTERIAL PROPERTIES; COVALENT MODIFICATIONS; LACTOGLOBULIN; PHYSICOCHEMICAL PROPERTY; SAXS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

HYDROPHOBICITY;

EID: 85027952807     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.016     Document Type: Article

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