Protein interactions : Developed from the Symposium on Protein Interactions, held at the 201st annual meeting of the American Chemical Society, Atlanta, Ga, USA, April 15-17, 1991
著者
書誌事項
Protein interactions : Developed from the Symposium on Protein Interactions, held at the 201st annual meeting of the American Chemical Society, Atlanta, Ga, USA, April 15-17, 1991
VCH, c1992
- : gw
- : us
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
A knowledge of protein interaction is indispensable to successful research in biochemsitry. However, the scope of relevant topics is broad, ranging from molecular to colloidal chemistry. This work concentrates on two subjects in the field: stabilization of micelles in solution and coagulation processes involved in cheese formation. 19 contributions by leading laboratories worldwide describe recent developments in detail. Written from both theoretical and applied points of view, the publication aims to serve as a stimulating source of information for protein researchers in food chemistry. A special feature of the book is a presentation of a novel model of the casein micelle in milk and the role of water in protein interactions.
目次
- Protein interactions - an overview, M.M.G. Koning and Hans Visser
- hydrophilic and "hydrophobic" interactions, C.J. van Oss
- protein-protein interaction - an ultracentrifugal approach, S. Nakai
- interactions between phosphoprotein complexes - phosvitin and casein micelles, Athina Tziboula and Douglas Dalgleish
- different coagulation and gelation modes of casei micelles followed by diffusing wave spectroscopy, Douglas Dalgleish and David Horne
- heat induced whey protein-casein micelle interactions in milk and gelation of whey protein concentrate, Charles V. Morr
- heat-induced interactions of milk proteins studies by differential scanning calorimetry, Marie Paulssen and Hans Visser
- a new casein micelle model and its consequences for pH and temperature effects on the properties of milk, Hans Visser
- whey protein denaturation in milk protein solutions dependent on the casein/whey protein ratio and its influence of gelation, Jorn Plock et al
- effects of physico-chemical parameters on heat-induced gel firmness and water holding capacity of whey protein concentrates, P. Gault
- modelling the gelation of whey protein concentrates using percolation theory, A.J. Steventon et al
- dissociation of 11 S globulins from plant seeds after succinylation - a problem of subunit interaction, Klaus Dieter Schwenke et al
- interactions between rapeseed proteins and polyanions, Klaus Dieter Schwenke et al
- thermal aggregation of oat globulin, C.-Y. Ma and V.P. Harwalkar
- changes in conformation of globular proteins induced by a non-ionic surface active agent, Pasawadee Pradipasena et al
- structural and dynamic properties of gelatin solutions and gels, M. Djabourov
- stabilization and destabilization of protein conformations, Aase Hvidt and Peter Westh
- subunit assembly and function of phosphofructokinase from baker's yeast, G. Kopperschlaeger et al
- evaluation of interactions of beta-lactoglobulin by differential scanning calorimetry, V.R. Harwalkar and C.-Y. Ma.
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