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

Autor:	Brent S. Murray, Eric Dickinson, Karin Pawlowsky
Rok vydání:	1997
Předmět:	chemistry.chemical_classification Chromatography Milk protein biology Chemistry Globular protein General Chemical Engineering General Chemistry Surface tension β casein High pressure biology.protein Bovine serum albumin Food Science
Zdroj:	Food Hydrocolloids. 11:507-509
ISSN:	0268-005X
DOI:	10.1016/s0268-005x(97)80049-5
Popis:	High-pressure treatment (up to 800 MPa) of the milk protein β-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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5b8b7e811c7e83ebd56c2574a2f74d0c https://doi.org/10.1016/s0268-005x(97)80049-5 Zobrazit plný text záznamu Full Text from ScienceDirect