搜索结果: 1-6 共查到“乳加工技术 interaction”相关记录6条 . 查询时间(0.093 秒)
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
Interaction of Sucrose Ester with Casein Micelles as Characterized by Size-Exclusion Chromatography
sucrose ester casein micelles interactions with micelles
2008/3/23
Size-exclusion chromatography was used to investigate the interaction of sucrose ester P-1670, composed of 70% pure palmitic acid monoester, with native milk proteins as they are present in skim milk....
Interaction of ß-Lactoglobulin with Retinol and Fatty Acids and Its Role as a Possible Biological Function for This Protein: A Review
ß beta -lactoglobulin retinol fatty acids biological role
2008/3/22
ß-lactoglubulin is the major whey protein in-the milk of ruminants and some nonruminants, such as pigs and horses. Although ß-lactoglobulin was first isolated 60 yr ago, no function has be...
Interaction of Sucrose Esters with Skim Milk Proteins as Characterized by Affinity Chromatography
sucrose ester binding to milk protein affinity chromatography
2008/3/22
The interaction of sucrose ester, P-1670 (70% pure palmitic acid monoester), with milk proteins was examined by affinity chromatography. The ester was covalently bound to 3-aminopropyl controlled-pore...
Synergistic Interaction Between ß-Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation
whey proteins thermal gelation
2008/3/22
Heat-induced gelation in a mixed system of ß-LG and BSA was studied. The hardness of the gels made with the mixture was affected significantly by the relative proportion of ß-LG and BSA; u...
Thermal Behavior of Bovine Lactoferrin in Water and Its Relation to Bacterial Interaction and Antibacterial Activity
antibacterial activity lactoferrin heat treatment calorimetry
2008/3/19
Heat-induced enthalpy changes in different forms of bovine lactoferrin in water were examined by differential scanning calorimetry. Two thermal transitions with varying enthalpies were observed, depen...