Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP)

Caseinoglycomacropeptide (GMP) is a hydrophilic glycopeptide released from milk κ-casein by chymosin hydrolysis during cheese making. GMP is thought to be a potential ingredient for specific dietary applications with several health benefits. In this study GMP was characterized at the air-water inter...

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Detalles Bibliográficos
Autores principales: Martinez, M.J., Sánchez, C.C., Patino, J.M.R., Pilosof, A.M.R.
Formato: JOUR
Materias:
Caseinoglycomacropeptide
Dynamic light scattering
Interface
pH
Air-water interfaces
Bulk concentrations
Cheese makings
Chymosin
Dynamic measurements
Electrostatic interactions
Glycopeptide
Health benefits
Interfacial properties
Protein-protein interactions
Self- assemblies
Surface pressures
Tensiometry
Visco-elastic properties
Adsorption
Air
Rate constants
Refraction
Scattering
Self assembly
Phase interfaces
caseinoglycomacropeptide
chymosin
glycopeptide
kappa casein
peptide derivative
protein
unclassified drug
water
adsorption
air
article
bulk density
cheesemaking
concentration (parameters)
diffusion
dynamic exercise
dynamics
electricity
equilibrium constant
hydrolysis
hydrophilicity
light scattering
measurement
milk
nutritional assessment
pressure
priority journal
protein interaction
stereospecificity
viscoelasticity
Caseins
Diffusion
Elasticity
Glycopeptides
Hydrogen-Ion Concentration
Kinetics
Milk Proteins
Particle Size
Pressure
Solutions
Surface Properties
Temperature
Time Factors
Viscoelastic Substances
Viscosity
Water
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09277765_v71_n2_p230_Martinez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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