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Competitive adsorpt...
Competitive adsorption of proteins from total hen egg yolk during emulsification
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- Nilsson, Lars (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Osmark, Peter (author)
- Lund University,Lunds universitet,Molekylär endokrinologi,Forskargrupper vid Lunds universitet,Molecular Endocrinology,Lund University Research Groups
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- Fernandez, Celine (author)
- Lund University,Lunds universitet,Molekylär endokrinologi,Forskargrupper vid Lunds universitet,Molecular Endocrinology,Lund University Research Groups
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- Bergenståhl, Björn (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- 2007-07-20
- 2007
- English.
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In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 55:16, s. 6746-6753
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http://dx.doi.org/10...
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Abstract
Subject headings
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- In this article, the competitive adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectively throughout the pH range investigated. It is suggested that selectivity is determined by the average hydrophobic and hydrophilic domain lengths in the protein sequences where long average hydrophobic domain lengths result in high affinity for the interface and thus strong preferential adsorption.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Keyword
- Egg yolk proteins
- emulsion
- competitive adsorption
- oil-water interface
- adsorption
- lipoproteins
Publication and Content Type
- art (subject category)
- ref (subject category)
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