Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white

The structure modification of egg white proteins and β-lactoglobulin concentrate when subjected to long length pulses of high intensity electric fields (12.5 kV/cm) was evaluated and related to their sol-gel transition behavior. Both proteins were partially denatured (26-40%) when applying up to 10...

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Detalles Bibliográficos
Autores principales:	Perez, O.E., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Differential scanning calorimetry Egg white Gelation Pulsed electric fields β-Lactoglobulin Agglomeration Chemical bonds Conformations Electric field effects Electrophoresis Molecular structure Proteins Reaction kinetics Sol-gels Thermodynamic stability Food products
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09639969_v37_n1_p102_Perez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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