Surface activity of proteins: chemical and physicochemical modifications
Shlomo Magdassi
Abstract
Introduction: surface activity and functional properties of proteins enhanced hydrophobicity - formation and properties of surface-active proteins increased anionic charge - conformational and functional properties deamidation and phosphorylation for food protein modification preparation and functional properties of protein-polysaccharide conjugates enzymatic modification as a tool for alteration of safety and quality of food proteins denaturation of globular proteins in relation to their functional properties protein-surfactant interactions factors affecting applications of native and modified proteins in food products.
Topics & Concepts
DeamidationChemistryDenaturation (fissile materials)Globular proteinChemical modificationBiochemistrySurface modificationBiophysicsEnzymeBiologyNuclear chemistryPhysical chemistryProteins in Food SystemsEnzyme Production and CharacterizationMuscle metabolism and nutrition