Gelation of β-lactoglobulin in the presence of propylene glycol alginate: Kinetics and gel properties

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The role of the non-gelling polysaccharide, propyleneglycol alginate (PGA), on the dynamics of gelation and gel properties of β-lactoglobulin (β-lg) under conditions where the protein alone does not gel (6%) was analyzed. To this end, the kinetics of gelation, aggregation and denaturation of β-lg in...

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Autores principales: Baeza, R., Gugliotta, L.M., Pilosof, A.M.R.
Formato: JOUR
Materias:
Aggregation
Denaturation
Gelation
Kinetics
Thermodynamic incompatibility
Agglomeration
Gels
Heating
Proteins
Alcohols
alginic acid propylene glycol ester
beta lactoglobulin
polysaccharide
conference paper
food analysis
food processing
gel
gelation
kinetics
molecular dynamics
priority journal
protein aggregation
protein analysis
protein denaturation
protein interaction
protein structure
temperature
thermostability
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09277765_v31_n1-4_p81_Baeza
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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