Document Detail


Denaturation of proteins from a non-food perspective.
MedLine Citation:
PMID:  10867189     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Controlled denaturation, or the prevention of denaturation, is an important aspect in the development of food applications of proteins. For the use of proteins in non-food applications such as surfactants, adhesives, coatings or plastics, it is discussed that a certain degree of denaturation must occur in order to make proteins processable, and to reach the required product properties such as strength, water resistance or adhesion. By adjusting the processing parameters (temperature, water content, chemicals) conditions can be created to allow structural changes in the protein. The effect of processing on some product properties will be discussed.
Authors:
L A De Graaf
Related Documents :
16371329 - Liposomal nanocapsules in food science and agriculture.
21815609 - Dietary alkylresorcinols and lignans in the spanish diet: the development of the aligni...
20694929 - Proteomics for the food industry: opportunities and challenges.
15928849 - Microbial pectic transeliminases.
22182829 - Matching effects on eating. individual differences do make a difference!
16480159 - Development of a model food for microwave processing and the prediction of its physical...
8504869 - Diet/toxin interactions.
7865079 - Diet patterns and caries.
21815159 - Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace da...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of biotechnology     Volume:  79     ISSN:  0168-1656     ISO Abbreviation:  J. Biotechnol.     Publication Date:  2000 May 
Date Detail:
Created Date:  2000-07-17     Completed Date:  2000-07-17     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8411927     Medline TA:  J Biotechnol     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  299-306     Citation Subset:  IM    
Affiliation:
Agrotechnological Research Institute ATO-DLO, Division of Renewable Materials, P.O. Box 17, NL-6700 AA, Wageningen, Netherlands. l.a.degraaf@ato.wag-ur.nl
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Adhesives / chemistry
Food Technology
Glass / chemistry
Protein Conformation
Protein Denaturation*
Protein Structure, Secondary
Surface-Active Agents / chemistry
Temperature
Thermodynamics
Water
Chemical
Reg. No./Substance:
0/Adhesives; 0/Surface-Active Agents; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Protein folding and stability investigated by fluorescence, circular dichroism (CD), and nuclear mag...
Next Document:  Immunoprecipitation of a 50-kDa protein: a candidate receptor component for tomato spotted wilt tosp...