Document Detail

Denaturation of proteins from a non-food perspective.
MedLine Citation:
PMID:  10867189     Owner:  NLM     Status:  MEDLINE    
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.
L A De Graaf
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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    
Agrotechnological Research Institute ATO-DLO, Division of Renewable Materials, P.O. Box 17, NL-6700 AA, Wageningen, Netherlands.
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MeSH Terms
Adhesives / chemistry
Food Technology
Glass / chemistry
Protein Conformation
Protein Denaturation*
Protein Structure, Secondary
Surface-Active Agents / chemistry
Reg. No./Substance:
0/Adhesives; 0/Surface-Active Agents; 7732-18-5/Water

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