Mechanism for Formation of Heat-induced Milk Whey Protein Gel with Pre-treatment using Aqueous Ethanol: The Ultrasonic Properties and Protein Secondary Structure
Author:
Affiliation:
1. Department of Food and Nutrition Advanced Course of Food and Nutrition, Junior College at Mishima, Nihon University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/1/68_10/_pdf
Reference28 articles.
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2. 2) Chalikian, T.V., Volker, J., Anafi, D., and Breslauer, J. (1997). The native and heat-induced denatured stated of α-chymotrypsinogen A: Thermodynamic and spectroscopic studies. J. Mol. Biol., 274, 237-252.
3. 4) Singh, S.M., Cabello-Villegas, J., Hutchings, R.L., and Mallela, K.M.G. (2010). Role of pertial protein unfolding in alcohol-induced protein aggregation. Protein, 78, 2625-2637.
4. 5) Buckin, V. (2018). High-resolution ultrasonic spectroscopy. J. Sens. Sens. Syst., 7, 207-217.
5. 7) Lowry, O.H., Rosebrough, N.J., Farr, A.L., and Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. J. Biol. Chem., 193, 265-275.
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