Emulsifying and foaming properties of acidic caseins and sodium caseinate
โ Scribed by B. Mohanty; D.M. Mulvihill; P.F. Fox
- Publisher
- Elsevier Science
- Year
- 1988
- Tongue
- English
- Weight
- 625 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
phorylated, according to the specifications of the supplier The functional and interfacial properties of b-casein and de- (Sigma Chemical Co.). This results in the net negative phosphorylated b-casein (DeP b-casein) were studied at pH 7.0 charge of the N-terminal 50 amino acids, at pH 7.0, decreasin
The solubility of protein and protein-polysaccharide matrix fibers obtained from casein solutions and two-phase water-casein-sodium alginate (W-C-A) systems in water and in 1 M NaCl solutions at different pH at 20 and 100 degrees C has been studied. The matrix fibers obtained from the two-phase W-C-
The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displa
## Abstract Probability calculations based on amino acid compositions show that (Glx)~5~ and more than one (Glx)~4~ will almost certainly occur in wheat gliadin, provided that the amino acid sequences conform approximately to a random pattern. (Gln)~6~ is probable. (Glx)~3~ is likely to be the long