Electric field effects on β-lactoglobulin thermal unfolding as a function of pH Impact on protein functionality

The presence of moderate electric fields (MEF) during ohmic heating (OH) treatment of whey protein systems have demonstrated potential to change physicochemical and functional properties, like aggregation rate and extension or viscoelastic behaviour. However, the specific action of MEF upon the mole...

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Bibliographic Details
Main Author: Rodrigues, Rui M. (author)
Other Authors: Vicente, A. A. (author), Petersen, Steffen B. (author), Pereira, Ricardo N. (author)
Format: article
Language:eng
Published: 2019
Subjects:
ß-Lactoglobulin
Moderate electric fields
Ohmic heating
Protein denaturation
Protein functionalization
β-Lactoglobulin
Science & Technology
Online Access:http://hdl.handle.net/1822/57411
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/57411

Internet

http://hdl.handle.net/1822/57411

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