Search results for "surface hydrophobicity"

showing 3 items of 3 documents

Interactions entre la beta-lactoglobuline et les arômes : impact au niveau moléculaire

2008

Interactions between β-lactoglobulin (BLG) and aroma compounds were investigated by complementary techniques for a better knowledge of binding mechanisms between proteins and aroma compounds at a molecular scale. Two binding sites have been defined for the monomeric BLG, one internal site within the central calyx, and one external site between the calyx and the α helix. In a first step, a relation between the ligand structure and its binding behaviour was established from the study of impact of a wide range of aroma compounds on the structure of native BLG. We evidenced at least two binding behaviours as a function of the chemical class, the hydrophobicity, or the structure of the ligands. …

REARRANGEMENT DE LA STRUCTURESURFACE HYDROPHOBICITY[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringRPSSPRINTERACTIONSBETA-LACTOGLOBULINEDCTHERMAL TREATMENTIRTFSITE D'INTERACTIONAROMA COMPOUND[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFLUORESCENCESTRUCTURAL REARRANGEMENTTRAITEMENT THERMIQUE[SDV.IDA] Life Sciences [q-bio]/Food engineeringITCβ-LACTOGLOBULINNMRETAT GLOBULAIRE FONDURMNCDFTIRHYDROPHOBIE DE SURFACEBINDING SITEMOLTEN GLOBULE STATE
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Interactions between aroma compounds and beta-lactoglobulin in the heat-induced molten globule state

2010

 ; he present study aims to elucidate the binding of small hydrophobic ligands onto the molten globule state of β-lactoglobulin (BLG). The conversion of the native BLG into a molten globule state was induced by heat treatment at acidic pH. The molten globule state was evidenced by far and near-UV circular dichroism spectra. β-Ionone and guaiacol exhibited a higher binding ability to BLG in the heat-induced molten globule state compared to unheated BLG, as assessed by protein surface hydrophobicity measurements, using 6-propionyl-2-(dimethylamino)naphthalene (PRODAN) fluorescent probe. The binding sites of the two aroma compounds were determined by 2D nuclear magnetic resonance (NMR) spectro…

Whey proteinConformational changebinding sitesAnalytical chemistryThermal treatment01 natural sciencesAnalytical Chemistrymolten globulechemistry.chemical_compound0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringsurface hydrophobicityBinding siteBeta-lactoglobulinaroma compoundbiologyChemistry010401 analytical chemistryb -lactoglobulin[ SDV.IDA ] Life Sciences [q-bio]/Food engineering04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceFluorescenceMolten globule0104 chemical sciences3. Good healthCrystallographybiology.proteinGuaiacolFood Science
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Impact of electron beam irradiation on fish gelatin film properties

2016

International audience; The objective of this work was to display the effect of electron beam accelerator doses on properties of plasticized fish gelatin film. Electron spin resonance indicates free radical formation during irradiation, which might induce intermolecular cross-linking. Tensile strength for gelatin film significantly increases after irradiation (improved by 30% for 60 kGy). The vapour permeability is weakly affected by irradiation. Surface tension and its polar component increase significantly and are in accordance with the increase of wettability. So, irradiation may change the orientation of polar groups of gelatin at the film surface and crosslink the hydrophobic amino aci…

food.ingredientMaterials scienceMechanical and water barrier propertiesCross linkingFree RadicalsSurface Properties[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionMechanical-propertiesGamma-irradiationElectrons02 engineering and technologyGelatinAnalytical ChemistryCrystallinity0404 agricultural biotechnologyfoodUltimate tensile strength[SDV.IDA]Life Sciences [q-bio]/Food engineeringAnimalsThermal stabilityIrradiationEnvironmental scanning electron microscopeWater-vapor permeabilityRadiationCalorimetry Differential ScanningSkin gelatinProtein filmsFishes[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringWater04 agricultural and veterinary sciencesGeneral Medicine021001 nanoscience & nanotechnology040401 food scienceEdible filmsChemical engineeringElectron beam irradiationGluten filmsBiodegradationGelatinWettingGelatin network0210 nano-technologyGlass transition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionSurface hydrophobicityFood ScienceCross-linking
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