Contribution of protein hydrophobicity to its functionality

No abstract is available for this paper.

• Publication year

  1986

• Venue

  Nahrung-food

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1002/FOOD.19860300331
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species

  1985cited by this paper
• Structure-stability relationships in proteins: new approaches to stabilizing enzymes

  1984cited by this paper
• Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties

  1984cited by this paper
• Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins

  1983cited by this paper
• Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food Proteins

  1983cited by this paper
• A simple turbidimetric method for determining the fat binding capacity of proteins.

  1983cited by this paper
• Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins

  1983cited by this paper
• Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity

  1983cited by this paper
• Multivariate quantitative structure-activity relationships (QSAR): conditions for their applicability

  1983cited by this paper
• State of Aromatic Amino Acid Residues in Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide by Derivative Spectrophotometry

  1981cited by this paper
• Effects of Partial Denaturation on Surface Properties of Ovalbumin and Lysozyme

  1981cited by this paper
• EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS

  1980cited by this paper
• Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins.

  1980cited by this paper
• Computer assisted studies of chemical structure and biological function

  1979cited by this paper
• The relationship between hydrophobicity and interfacial tension of proteins.

  1979cited by this paper
• The role of processing in changing protein characteristics

  1979cited by this paper
• FOAMING PROPERTIES OF PROTEINS: EVALUATION OF A COLUMN AERATION APPARATUS USING OVALBUMIN

  1979cited by this paper
• Proteins at liquid interfaces

  1979cited by this paper
• Influence of moist heat on solubility and emulsification properties of soy and peanut flours

  1979cited by this paper
• Modifying factors in hydrophobic protein binding by substituted agaroses

  1978cited by this paper
• Classification off the Solvent Properties of Common Liquids

  1978cited by this paper
• Emulsifying properties of proteins: evaluation of a turbidimetric technique

  1978cited by this paper
• Studies on enzyme-modified proteins as foaming agents: Effect of structure on foam stability

  1978cited by this paper
• Conjugated polyene fatty acids as fluorescent probes: binding to bovine serum albumin.

  1977cited by this paper
• Conjugated polyene fatty acids as fluorescent membrane probes: model system studies.

  1976cited by this paper
• FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN

  1976cited by this paper
• Functional properties of proteins in foods: A survey

  1976cited by this paper
• Hydrophobic interaction determined by partition in aqueous two-phase systems. Partition of proteins in systems containing fatty-acid esters of poly(ethylene glycol).

  1975cited by this paper
• DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

  1974cited by this paper
• EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

  1973cited by this paper
• Soybean proteins. Their functional, chemical, and physical properties

  1970cited by this paper
• Proton magnetic resonance spectra of proteins in random-coil configurations.

  1969cited by this paper
• On the average hydrophobicity of proteins and the relation between it and protein structure.

  1967cited by this paper
• Gel filtration of proteins, peptides and amino acids.

  1960cited by this paper

• Bioactive peptides from barley protein hydrolysate stimulate cholecystokinin secretion via calcium-sensing receptor signaling in enteroendocrine cells.

  2025cites this paper
• Evaluating and Validating the Fluorescent Probe Methodology for Measuring the Effective Hydrophobicity of Protein, Protein Hydrolyzate, and Amino Acid

  2024cites this paper
• Influence of life-history traits on mitochondrial DNA substitution rates exceeds that of metabolic rates in teleost fishes

  2024cites this paper
• Electrosprayed Zein and Quercetin Particles: Formation and Properties

  2024cites this paper
• Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate

  2023cites this paper
• Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

  2021cites this paper
• Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides

  2019cites this paper
• Interactions with 8-Anilinonaphthalene-1-sulfonic Acid (ANS) and Surface Hydrophobicity of Black Gram (Vigna mungo) Phaseolin.

  2018cites this paper
• Mass transfer dynamics during brining of rabbit meat

  2017cites this paper
• Non-prolamin fraction from brewer’s spent grain: a novel plant-based emulsifier

  2017cites this paper
• Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions

  2017cites this paper
• Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein

  2017cites this paper
• Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin

  2014cites this paper
• Emulsifying properties of proteins extracted from Australian canola meal

  2014cites this paper
• STRUCTURE AND PROPERTIES OF CRUCIFERIN: INVESTIGATION OF HOMOHEXAMERIC CRUCIFERIN EXPRESSED IN ARABIDOPSIS

  2013cites this paper
• Investigation on Structural Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

  2013cites this paper
• Highly viscous dough-forming properties of marama protein.

  2012cites this paper
• Nutritional and functional characteristics of gingerbread plum ( Neocarya macrophylla ): an underutilized oilseed

  2011cites this paper
• Characterisation of marama bean protein

  2011cites this paper
• Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.

  2010cites this paper
• Peptides multivariate characterisation using a molecular descriptor based approach

  2008cites this paper
• Surface hydrophobicity and functional properties of myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging machine or trawling

  2008cites this paper
• PROPERTIES OF TRANSGLUTAMINASE FROM MARINE AND FRESH WATER FISHES: INFLUENCE ON SETTING ABILITY AND THERMAL GELATION

  2008cites this paper
• 2 – Proteins in food microstructure formation

  2007cites this paper
• Foaming properties of ovomucin obtained by isoelectric precipitation and hydrolysed by alcalase.

  2006cites this paper
• Physico-chemical and functional properties of myofibrillar proteins from different species of molluscs

  2006cites this paper
• Some functional properties of lupin proteins modified by lactic fermentation and extrusion

  2006cites this paper
• An approach to apply surface hydrophobicity changes as an indicator of lysozyme modification.

  2005cites this paper
• ADVANCED STATISTICAL METHODS AS A NEW TOOL FOR DATA ANALYSIS IN FOOD AND NUTRITION SCIENCE

  2005cites this paper
• Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

  2005cites this paper
• Chemical characterization and anti-anaemia activity of fish protein hydrolysate from Saurida elongata

  2005cites this paper
• Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface

  2003cites this paper
• Characterization of globulin from Phaseolus angularis (red bean)

  2002cites this paper
• Calorimetric study of interaction of ovalbumin with vanillin

  2002cites this paper
• Comparative characterization of surface hydrophobicity and other physico-chemical properties of selected protein preparations

  2002cites this paper
• Prognozowanie jakości wyrobów z mięsa kurcząt na podstawie reologicznych właściwości homogenatów

  2001cites this paper
• Seasonal Variations in Physicochemical and Textural Properties of North Atlantic Cod (Gadus morh.ua) Mince

  1998cites this paper
• Some physicochemical and functional properties of cowpea (Vigna unguiculata) isoelectric protein isolate as a function of pH and salt concentration.

  1997cites this paper
• Emulsifying Properties of Proteins

  1997cites this paper
• Gelling Properties of Proteins

  1997cites this paper
• Increased Anionic Charge: Conformational and Functional Properties

  1996cites this paper
• Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles

  1996cites this paper
• Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate : influence of pH and NaCl on physicochemical and functional properties

  1995cites this paper
• Relationship of hydrophobicity and solubility with some functional properties of cowpea (Vigna unguiculata) protein isolate

  1993cites this paper
• Emulsifying capacity of fish mince from several species during frozen storage

  1993cites this paper
• Relationships of hydrophobicity and antigenic activity to fat-binding capacity of heat denatured meat proteins

  1992cites this paper
• Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage

  1992cites this paper
• Modification of the low‐molecular weight basic albumin fraction from rapeseed (Brassica napus L.) by acetylation. Part 2. Selected functional properties

  1991cites this paper
• Effect of freezing and frozen storage on the aromatic hydrophobicity of pork myosin

  1991cites this paper
• Multivariate Analysis of Functional and Structure-Related Properties of Whey-Vegetable Protein Composites

  1989cites this paper
• Ultraviolet Absorption and Fluorescence Properties of Whey-Potato and Whey-Pea Protein Composites

  1989cites this paper
• Functional Properties of Whey‐Potato Protein Composite Blends in a Model System

  1988cites this paper