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https://hdl.handle.net/2440/38008
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DC Field | Value | Language |
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dc.contributor.author | Poon, S. | - |
dc.contributor.author | Clarke, A. | - |
dc.contributor.author | Schultz, C. | - |
dc.date.issued | 2001 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, 2001; 49(1):281-286 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | http://hdl.handle.net/2440/38008 | - |
dc.description.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. | - |
dc.description.statementofresponsibility | Simon Poon, Adrienne E. Clarke, and Carolyn J. Schultz | - |
dc.language.iso | en | - |
dc.publisher | Amer Chemical Soc | - |
dc.source.uri | http://dx.doi.org/10.1021/jf000179x | - |
dc.subject | Protein emulsifier | - |
dc.subject | emulsion | - |
dc.subject | flexibility | - |
dc.subject | protein adsorption | - |
dc.subject | denaturation | - |
dc.title | Effect of denaturants on the emulsifying activity of proteins | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.1021/jf000179x | - |
pubs.publication-status | Published | - |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
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