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- W2091829957 abstract "Thermal functional properties (thickening, coagulation and gelation) of selected food proteins were measured and the value of protein hydrophobicity as their predictor was determined. It was found that the hydrophobicity of unfolded proteins (Se), and not the surface hydrophobicity (SG), was correlated with these properties. The thermal functional properties studied could not be correlated with either Se or sulfhydryl content alone. Instead, they were significantly (P<0.05) correlated with Se and sulfhydryl content in combination. L'étude porte sur l'utilisation du caractère hydrophobique des protéines comme moyen de prédire les propriétés thermo-fonctionnelles (épaississement, coagulation, gélation) de certaines protéines alimentaires. Il a été démontré que l'hydrophobicité des protéines dépliées (Se) et non l'hydrophobicité superficielle (So) est en corrélation avec ces propriétés. Les propriétés thermo-fonctionnelles en question ne peuvent être mises en corrélation ni avec Se ou avec la teneur en sulphydryles séparément. Toutefois, la corrélation fut significative (P<0.05) lorsque Se et la teneur en sulphydryles furent considérées ensemble." @default.
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- W2091829957 date "1983-07-01" @default.
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- W2091829957 title "Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food Proteins" @default.
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- W2091829957 doi "https://doi.org/10.1016/s0315-5463(83)72205-4" @default.
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