Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/38008
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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
RMID: 0020065042
DOI: 10.1021/jf000179x
Appears in Collections:Agriculture, Food and Wine publications

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