Protein Gels

Ferry, John D.

doi:10.1016/s0065-3233(08)60004-2

Cited by 441 publications

(221 citation statements)

References 134 publications

Supporting

Mentioning

207

Contrasting

Unclassified

Order By: Relevance

“…The first step involves changes in the conformation (usually induced by heat) or partial denaturation of the protein molecule. With denaturation, the dispersion velocity increases as a result of increasing molecular dimensions caused by unfolding of the protein molecule (Ferry, 1948). In this protein dispersion, the first features of an elastic solid appear.…”

Section: Gelationmentioning

confidence: 99%

“…In addition to these steps, a third one has been proposed, involving denaturation followed by soluble aggregation and by interaction of aggregates within the network, evidences supported by electronic microscopy (Beveridge et al, 1980). Ferry (1948) introduced the concept that gelation occurs in two steps; he emphasized the importance of the relation between denaturation and aggregation. If the attractive strengths are broken by denaturation, this should quickly promote the chain association.…”

Section: -S -S -S*h -+ -S*h -S -S -↔ Hs -S -S -S -S -Shmentioning

confidence: 99%

See 1 more Smart Citation

Albumen protein and functional properties of gelation and foaming

Alleoni¹

2006

Sci. agric. (Piracicaba, Braz.)

132

View full text Add to dashboard Cite

Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing. Key words: ovalbumin, coagulation, gel, denaturation PROTEÍNAS DO ALBUME E PROPRIEDADES FUCIONAIS DE GELATINIZAÇÃO E FORMAÇÃO DE ESPUMARESUMO: As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados, devido às suas propriedades funcionais, tais como gelatinização e formação de espuma. Essa revisão aborda as bases moleculares das proteínas da clara do ovo para o desenvolvimento dessas propriedades funcionais durante o processamento.

show abstract

Section: Gelationmentioning

confidence: 99%

Section: -S -S -S*h -+ -S*h -S -S -↔ Hs -S -S -S -S -Shmentioning

confidence: 99%

Albumen protein and functional properties of gelation and foaming

Alleoni¹

2006

Sci. agric. (Piracicaba, Braz.)

132

View full text Add to dashboard Cite

show abstract

“…2). This stabilisation of the protein molecules to thermal decomposition can be assigned to the well-known phenomenon described in 1948 by Ferry due to the heat-induced association of the denaturated molecules which, based on the DSC data is promoted by the addition of the glutaraldehyde [22].…”

Section: Haemoglobin Thermal Stabilitymentioning

confidence: 65%

“…In both thermograms B, the disappearance of the peak around 200°C, suggests that there is a stabilisation of the GOX, and no thermal degradation occurs. Probably, as suggested by Ferry [22], the presence of the glutaraldehyde provides a way of gellification of the proteins to stabilise them for higher temperatures. In Fig.…”

Section: Glucose Oxidase Thermal Stabilitymentioning

confidence: 97%

Study of the thermal stability and enzymatic activity of an immobilised enzymatic system for the bilirubin oxidation

et al. 1999

View full text Add to dashboard Cite

In this work, we have studied the immobilisation of the haemoglobin/glucose oxidase coupled enzymatic system in poly(vinyl alcohol) membranes. These are to be used as a reagent phase either in the development of an optical sensor or as an efficient bilirubin (BR) removal reactor. Poly(vinyl alcohol) (PVA) was chosen as the support for this purpose, due to its good biocompatibility, hydrophilicity and non-thrombogenic effects. A hydrogel containing the enzymatic system, consisting of PVA crosslinked with glutaraldehyde, was prepared and characterised by DSC, enzyme activity measurements and release tests. Investigating protein conformational changes as a function of temperature and the enzymatic system activity we have found that, in spite of the destabilizing effect of the glutaraldehyde in the acidic medium, the PVA insolubilisation conditions seem do not perturb either the conformation of the 'native state' nor the enzymatic system activity. Moreover, it was found that PVA/glutaraldehyde membranes offer a simple way to hold enzymatic system, with the possibility of controlling the conditions to obtain either the effective prevention of leaching of the entrapped proteins or the in situ delivery of the haemoglobin.

show abstract

“…The process involves initial denaturation, i.e. conformational alteration, of native protein followed by an aggregation step to allow denatured protein molecules to orient themselves and interact at specific points, resulting in a three dimensional matrix (Ferry, 1948;Hermansson, 1979). Gel formation induced either by divalent cations or action of heat or both is dependant on type and concentration of protein, processing conditions used to induce gel formation and pH and ionic environment (Hermansson, 1979;Schmidt, 1981).…”

mentioning

confidence: 99%

Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation.

Haque¹,

Aryana²

2002

FSTR

View full text Add to dashboard Cite

This study was conducted to observe the effect of trace amounts of various ions CuSO 4 , FeSO 4 , ZnSO 4 and MgSO 4 , on the microstructure of bovine serum albumin (BSA) gels. Microstructure was studied using transmission and scanning electron microscopy. Protein dispersions (5% w/v) were made in 0.1 M NaCl containing 5 mM of each of the divalent cations. The pH was adjusted to pH 7 using 0.1 N NaOH. Addition of CuSO 4 markedly changed the microstructure of BSA gels; significantly larger water entrapping void spaces were seen and the gel matrix comprised of larger aggregates. An opposite effect was seen for MgSO 4 which gave compact gels with significantly smaller gel matrix forming protein aggregates and void spaces. Trace amount of minerals impacting microstructure of gels as observed in this study has dramatic functional implications. This is because the aggregate size determines whether the gel is opaque or transparent and the degree of water entrapment effects texture.

show abstract

Protein Gels

Cited by 441 publications

References 134 publications

Albumen protein and functional properties of gelation and foaming

Albumen protein and functional properties of gelation and foaming

Study of the thermal stability and enzymatic activity of an immobilised enzymatic system for the bilirubin oxidation

Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation.

Contact Info

Product

Resources

About