On the effect of high-pressure treatment on the surface activity of beta-casein

被引：14

作者：

Dickinson, E

Murray, BS

Pawlowsky, K

机构：

[1] Procter Department of Food Science, University of Leeds

来源：

FOOD HYDROCOLLOIDS | 1997年 / 11卷 / 04期

关键词：

D O I：

10.1016/S0268-005X(97)80049-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

High-pressure treatment (up to 800 MPa) of the milk protein beta-casein has an insignificant effect on the time-dependent surface tension of a dilute solution of this disordered protein at pH 7. This is in contrast to a solution of globular protein, bovine serum albumin (BSA), which is substantially affected at 200 MPa and above.

引用

页码：507 / 509

页数：3

共 17 条

[1]

de Feijter J. A., 1987, FOOD EMULSIONS FOAMS, P72

[2]

DENDA A, 1992, HIGH PRESSURE BIOTEC, V224, P333

[3] Effect of high-pressure treatment of protein on the rheology of flocculated emulsions containing protein and polysaccharide [J].