Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure. Nevertheless, the difference between the contents o...

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Bibliographic Details
Main Authors: Marta TOMCZYŃSKA-MLEKO, Elżbieta KAMYSZ, Emilia SIKORSKA, Czesław PUCHALSKI, Stanisław MLEKO, Lech OZIMEK, Grzegorz KOWALUK, Waldemar GUSTAW, Marta WESOŁOWSKA-TROJANOWSKA
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2014-02-01
Series:Czech Journal of Food Sciences
Subjects:
circular dichroism
globular protein
protein concentration
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0013_changes-of-secondary-structure-and-surface-tension-of-whey-protein-isolate-dispersions-upon-ph-and-temperature.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0013_changes-of-secondary-structure-and-surface-tension-of-whey-protein-isolate-dispersions-upon-ph-and-temperature.php

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