Gel formation by -conglycinin and glycinin and their mixtures

The effect of pH on heat denaturation and gel forming properties of soy proteins

This study is focussed on the influence of pH on the gel forming properties of soy protein isolate and purified glycinin in relation to denaturation and aggregation. At pH 7.6 more fine-stranded gels were formed characterised by low G' values, and a smooth, slightly turbid appearance, whereas at pH 3.8 coarse gels were obtained with a high...

Thermodynamics of micellization of nonionic saccharide-based N-acyl-N-alkylaldosylamine and N-acyl-N-alkylamino-1-deoxyalditol surfactants

Eight homologous series of nonionic carbohydrate-derived surfactants in which the alkyl chains are linked through N-acylated amine bonds were synthesized, and their critical micelle concentrations (cmc's) and standard enthalpies of micellization were determined using titration microcalorimetry. Gibbs energies of micellization (ΔmicG°) were...

The application of digital imaging techniques in the in vivo estimation of the body compsition of pigs: A review

Calorimetry and comparative slaughter measurement are techniques widely used to measure chemical body composition of pigs, while dissection is the standard method to determine physical (tissue) composition of the body. The disadvantage of calorimetry is the small number of observations possible, while of comparative slaughter and dissection the...

Compatibility testing of energetic materials, which technique?

Compatibility is an important safety aspect related to the production and storage of energetic materials. To test different combinations of materials a simple test method with clear criteria is advisable. At the last ESTAC the use of microcalorimetry and the vacuum stability test for the compatibility testing of propellants were presented. This...

Heat-induced conformational changes of Ara h 1, a major peanut allergen, do not affect its allergenic properties

Ara h 1, a major peanut allergen was isolated, and its structure on secondary, tertiary, and quaternary level at ambient temperature was investigated using spectroscopic and biochemical techniques. Ara h 1 appeared to be a highly structured protein on a secondary level, possesses a clear tertiary fold, and is present as a trimeric complex. Heat...

Heat-induced conformational changes of patatin, the major potato tuber protein

This paper presents a first structural characterization of isolated patatin, the major potato tuber protein, at ambient and elevated temperatures. Isolated patatin at room temperature is a highly structured molecule at both secondary and tertiary levels. It is estimated from far-ultraviolet circular dichroism data that about 33% of the residues...

The interaction of the anti-cancer drug cisplatin with phospholipids is specific for negatively charged phospholipids and takes place at low chloride ion concentration

The interaction of the anti-cancer drug cis-diamminedichloroplatinum(II) (cisPt) with model membranes was studied, with emphasis on the cisPt and phospholipid species involved. Binding studies using large unilamellar vesicles have revealed that: (i) Interaction involved negatively charged phospholipids only, and (ii) Interaction with negatively...

Water sorption measured by sorption calorimetry

A calorimetric method is described for the determination of adsorption and desorption of adsorptives that are liquid at room temperature, focussing on the sorption of water. Together with the isotherms, the sorption thermodynamics is determined in one experiment by determining the heat flow needed for generating the vapour and the heat flow...

Destabilisation of pea lectin by substitution of a single amino acid in a surface loop

Legume lectins are considered to be antinutritional factors (ANF) in the animal feeding industry. Inactivation of ANF is an important element in processing of food. In our study on the stability of Pisum sativum L. lectin (PSL), a conserved hydrophobic amino acid (Val103) in a surface loop was replaced with alanine. The mutant lectin, PSL V103A,...