Matches in SemOpenAlex for { <https://semopenalex.org/work/W2048097124> ?p ?o ?g. }
- W2048097124 endingPage "116" @default.
- W2048097124 startingPage "110" @default.
- W2048097124 abstract "The effect of pH on the heat-induced denaturation/aggregation of whey protein isolate (WPI) in the dry state was investigated. WPI powders at different pH values (6.5, 4.5, and 2.5) and controlled water activity (0.23) were dry heated at 100 °C for up to 24 h. Dry heating was accompanied by a loss of soluble proteins (native-like β-lactoglobulin and α-lactalbumin) and the concomitant formation of aggregated structures that increased in size as the pH increased. The loss of soluble proteins was less when the pH of the WPI was 2.5; in this case only soluble aggregates were observed. At higher pH values (4.5 and 6.5), both soluble and insoluble aggregates were formed. The fraction of insoluble aggregates increased with increasing pH. Intermolecular disulphide bonds between aggregated proteins predominated at a lower pH (2.5), while covalent cross-links other than disulphide bonds were also formed at pH 4.5 and 6.5. Hence, pH constitutes an attractive tool for controlling the dry heat-induced denaturation/aggregation of whey proteins and the types of interactions between them. This may be of great importance for whey ingredients having various pH values after processing." @default.
- W2048097124 created "2016-06-24" @default.
- W2048097124 creator A5038085861 @default.
- W2048097124 creator A5041866587 @default.
- W2048097124 creator A5043673785 @default.
- W2048097124 creator A5049666782 @default.
- W2048097124 creator A5071769156 @default.
- W2048097124 date "2011-11-01" @default.
- W2048097124 modified "2023-10-01" @default.
- W2048097124 title "Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins" @default.
- W2048097124 cites W1775749144 @default.
- W2048097124 cites W1967318948 @default.
- W2048097124 cites W1969435769 @default.
- W2048097124 cites W1988425832 @default.
- W2048097124 cites W1999629678 @default.
- W2048097124 cites W2000442828 @default.
- W2048097124 cites W2003178049 @default.
- W2048097124 cites W2003865968 @default.
- W2048097124 cites W2006370393 @default.
- W2048097124 cites W2009207324 @default.
- W2048097124 cites W2011621065 @default.
- W2048097124 cites W2020858135 @default.
- W2048097124 cites W2024534379 @default.
- W2048097124 cites W2025515071 @default.
- W2048097124 cites W2028832374 @default.
- W2048097124 cites W2040353503 @default.
- W2048097124 cites W2042640181 @default.
- W2048097124 cites W2044801367 @default.
- W2048097124 cites W2044834790 @default.
- W2048097124 cites W2048454657 @default.
- W2048097124 cites W2049977107 @default.
- W2048097124 cites W2050693275 @default.
- W2048097124 cites W2052628562 @default.
- W2048097124 cites W2066371304 @default.
- W2048097124 cites W2071149318 @default.
- W2048097124 cites W2071698651 @default.
- W2048097124 cites W2074407111 @default.
- W2048097124 cites W2079924190 @default.
- W2048097124 cites W2081521842 @default.
- W2048097124 cites W2083983083 @default.
- W2048097124 cites W2087680760 @default.
- W2048097124 cites W2091065887 @default.
- W2048097124 cites W2100837269 @default.
- W2048097124 cites W2109909722 @default.
- W2048097124 cites W2127066986 @default.
- W2048097124 cites W2139139186 @default.
- W2048097124 cites W2153293259 @default.
- W2048097124 cites W2157968701 @default.
- W2048097124 cites W2163768544 @default.
- W2048097124 cites W98449676 @default.
- W2048097124 doi "https://doi.org/10.1016/j.foodchem.2011.04.037" @default.
- W2048097124 hasPublicationYear "2011" @default.
- W2048097124 type Work @default.
- W2048097124 sameAs 2048097124 @default.
- W2048097124 citedByCount "73" @default.
- W2048097124 countsByYear W20480971242012 @default.
- W2048097124 countsByYear W20480971242013 @default.
- W2048097124 countsByYear W20480971242014 @default.
- W2048097124 countsByYear W20480971242015 @default.
- W2048097124 countsByYear W20480971242016 @default.
- W2048097124 countsByYear W20480971242017 @default.
- W2048097124 countsByYear W20480971242018 @default.
- W2048097124 countsByYear W20480971242019 @default.
- W2048097124 countsByYear W20480971242020 @default.
- W2048097124 countsByYear W20480971242021 @default.
- W2048097124 countsByYear W20480971242022 @default.
- W2048097124 countsByYear W20480971242023 @default.
- W2048097124 crossrefType "journal-article" @default.
- W2048097124 hasAuthorship W2048097124A5038085861 @default.
- W2048097124 hasAuthorship W2048097124A5041866587 @default.
- W2048097124 hasAuthorship W2048097124A5043673785 @default.
- W2048097124 hasAuthorship W2048097124A5049666782 @default.
- W2048097124 hasAuthorship W2048097124A5071769156 @default.
- W2048097124 hasConcept C136238340 @default.
- W2048097124 hasConcept C13965031 @default.
- W2048097124 hasConcept C166950319 @default.
- W2048097124 hasConcept C178790620 @default.
- W2048097124 hasConcept C180577832 @default.
- W2048097124 hasConcept C185592680 @default.
- W2048097124 hasConcept C2775900134 @default.
- W2048097124 hasConcept C2776923230 @default.
- W2048097124 hasConcept C2777897731 @default.
- W2048097124 hasConcept C2780124430 @default.
- W2048097124 hasConcept C32909587 @default.
- W2048097124 hasConcept C43617362 @default.
- W2048097124 hasConcept C55493867 @default.
- W2048097124 hasConcept C68863886 @default.
- W2048097124 hasConceptScore W2048097124C136238340 @default.
- W2048097124 hasConceptScore W2048097124C13965031 @default.
- W2048097124 hasConceptScore W2048097124C166950319 @default.
- W2048097124 hasConceptScore W2048097124C178790620 @default.
- W2048097124 hasConceptScore W2048097124C180577832 @default.
- W2048097124 hasConceptScore W2048097124C185592680 @default.
- W2048097124 hasConceptScore W2048097124C2775900134 @default.
- W2048097124 hasConceptScore W2048097124C2776923230 @default.
- W2048097124 hasConceptScore W2048097124C2777897731 @default.
- W2048097124 hasConceptScore W2048097124C2780124430 @default.
- W2048097124 hasConceptScore W2048097124C32909587 @default.