Influence of the interactions of proteins with lipids on the surface properties and stability of emulsions

Chapters in this book

1. Frontmatter 1
2. PREFACE 3
3. CONTENTS 5
4. Role of protein-protein interactions in surface functional properties 11
5. Surface properties in relation to the self-association (micellization) of an isolated fababean (Vicia Faba) protein 23
6. Effect of anions on the stability of fababean (Vicia Faba) storage proteins 35
7. Phase equillibria in broad bean legumin-neutral salt-water system 45
8. Some physico-chemical and technological aspects of interactions in protein multicomponent systems 53
9. Protein diffusion through interfaces 65
10. Effect of succinylation on surface behaviour of 12S rapeseed storage 73
11. The effect of self-association of proteins on their electrostatic complexation 85
12. Methodic aspects in studying polyelectrolyte complex formation 93
13. Rapeseed protein - polyanion interactions 105
14. Protein interactions with procyanidins 115
15. Interactions between N-components and carbohydrates 129
16. Some changes in the hydrophobic interactions of wheat proteins during grain maturation 139
17. Lipid-protein interactions in wheat gluten: a renewal 147
18. Myosin - plant protein interactions 153
19. Protein-dye interaction: A powerful principle for purification of proteins 159
20. Study of the active site of proteases by means of spin-labeled inhibitors 171
21. Interactions of lectins with microorganisms 177
22. Mechanism of seed proteins proteolysis; its implication in the modification of their functionality 181
23. The legumin-like storage protein system in lupin seed and its regulation by proteolytic enzymes 189
24. Variation of surface hydrophobicity of wheat cliadins and pea globulins related to their conformational changes 199
25. Napin, the 2S protein in rapeseed - conformational stability and relationship to other 2S plant proteins 213
26. Structural homology in seed proteins 221
27. Dynamic light scattering from human α-lactalbumin: Comparison of molecular dimensions in native and denatured states 229
28. Use of fluorescent techniques to follow the Denaturation of vicilin, a storage protein from Vicia Faba 235
29. Protein - phytic acid - metallic ion interactions 243
30. Interaction of phytic acid with a-globulin from sesame seed (Sesamum indicum L. ) 247
31. Interactions between soybean proteins and anthocyanins 253
32. Leaf protein - calcium ion interactions 257
33. Protein-metal complexes and their determination 261
34. Interactions between sinapine and rapeseed albumin 265
35. Spectroscopic study of sinapic acid interaction with protein in model arrangement 269
36. The determination of electrostatic constants of proteins in solutions 271
37. Hydrophobicity of rye and wheat prolamins determined by SDS-binding 275
38. Functional properties and chemical composition of cytoplasmatic concentrates obtained from alfalfa juice 279
39. Designed protein modification by proteinases 281
40. Protease inhibitors from potatoes - purification and properties 283
41. Specific binding of gliadin peptides to intestinal mucosa 287
42. Molecular basis of functional properties of milk proteins and products of their degradation 291
43. Denaturation changes in protein structure during the hydrothermal treatment of rapeseed 295
44. Influence of faba bean hydrothermal treatment on denaturation changes in protein 299
45. Preparation of functional rapeseed proteins by ultrafiltration 303
46. Influence of the interactions of proteins with lipids on the surface properties and stability of emulsions 309
47. Enzymatic hydrolysis of cell wall protein 313
48. Investigation of primary degradation products of casein in dutch-type cheese 317
49. Effect of frozen storage on the structure, the functionality and biogenic amino content of muscle proteins 321
50. Effect of some additives on the textural properties of comminuted fish 325
51. Influence of faba bean isolate - pectin-mixtures on o/w-systems 329
52. A new micro scale determination of protein fat binding capacity 333
53. Determination of very small Ki-values in enzyme-inhibitor interacting systems 337
54. Lipoprotein complexes in infant milk formulas and milk powder 341
55. List of Participants 345
56. Subject Index 351
57. Appendix 359