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Albumen protein and functional properties of gelation and foaming Scientia Agricola
Alleoni,Ana Cláudia Carraro.
Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ovalbumin; Coagulation; Gel; Denaturation.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300013
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Differences in pressure and temperature transitions of proteins and polymer gels BJMBR
Kunugi,S.; Kameyama,K.; Tada,T.; Tanaka,N.; Shibayama,M.; Akashi,M..
Pressure-driven and temperature-driven transitions of two thermoresponsive polymers, poly(N-isopropylacrylamide) (pNIPAM) and poly(N-vinylisobutyramide) (pNVIBA)), in both a soluble linear polymer form and a cross-linked hydro-gel form, were examined by a dynamic light-scattering method and direct microscopic observation, respectively. Their behavior was compared with that of protein systems. Changes in some characteristic parameters in the time-intensity correlation functions of dynamic light-scattering measurement of aqueous solutions of pNIPAM at various pressures and temperatures showed no essential differences during temperature and pressure scanning and, as a whole, the motions of polymers in aqueous solutions were similar in two types of transitions...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pressure; Temperature; Denaturation; Transition; Proteins; Thermoresponsive polymers; Polymer gel.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2005000800011
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Effect of urea on biomimetic aggregates BJMBR
The effect of urea on biomimetic aggregates (aqueous and reversed micelles, vesicles and monolayers) was investigated to obtain insights into the effect of the denaturant on structured macromolecules. Direct evidence obtained from light scattering (static and dynamic), monolayer maximum isothermal compression and ionic conductivity measurements, together with indirect evidence from fluorescence photodissociation, fluorescence suppression, and thermal reactions, strongly indicates the direct interaction mechanism of urea with the aggregates. Preferential solvation of the surfactant headgroups by urea results in an increase in the monomer dissociation degree (when applied), which leads to an increase in the area per headgroup and also in the loss of...
Tipo: Info:eu-repo/semantics/other Palavras-chave: Urea; Denaturation; Surfactants; Macromolecular structure.
Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1997000200004
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