ON THE EFFECT OF HIGH-PRESSURE TREATMENT ON THE SURFACE-ACTIVITY OF BETA-CASEIN

Authors
DICKINSON E MURRAY BS PAWLOWSKY K
Citation
E. Dickinson et al., ON THE EFFECT OF HIGH-PRESSURE TREATMENT ON THE SURFACE-ACTIVITY OF BETA-CASEIN, Food hydrocolloids, 11(4), 1997, pp. 507-509
Citations number
17
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
11
Issue
4
Year of publication
1997
Pages
507 - 509
Database
ISI
SICI code
0268-005X(1997)11:4<507:OTEOHT>2.0.ZU;2-9
Abstract
High-pressure treatment (up to 800 MPa) of the milk protein beta-casei n has an insignificant effect on the time-dependent surface tension of a dilute solution of this disordered protein at pH 7. This is in cont rast to a solution of globular protein, bovine serum albumin (BSA), wh ich is substantially affected at 200 MPa and above.