Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/38008
Citations | ||
Scopus | Web of ScienceĀ® | Altmetric |
---|---|---|
?
|
?
|
Type: | Journal article |
Title: | Effect of denaturants on the emulsifying activity of proteins |
Author: | Poon, S. Clarke, A. Schultz, C. |
Citation: | Journal of Agricultural and Food Chemistry, 2001; 49(1):281-286 |
Publisher: | Amer Chemical Soc |
Issue Date: | 2001 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | Simon Poon, Adrienne E. Clarke, and Carolyn J. Schultz |
Abstract: | The relationship between protein flexibility and emulsifying activity was investigated by disrupting disulfide bonds and/or noncovalent interactions of the protein. Oil-in-water emulsions using model proteins (apomyoglobin, -casein, -casein, lysozyme, bovine serum albumin, -casein, and -lactoglobulin) were made in the presence of chemical denaturants (dithiothreitol and/or urea). In most cases, the presence of denaturants enhanced emulsifying activity. The effect was protein-specific and depended on the relative importance of disulfide bonds and noncovalent interactions in stabilizing the native conformation of each protein. Implications for the design of novel protein emulsifiers are discussed. |
Keywords: | Protein emulsifier emulsion flexibility protein adsorption denaturation |
DOI: | 10.1021/jf000179x |
Published version: | http://dx.doi.org/10.1021/jf000179x |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.