publication . Book . 2017

Investigation of the molecular level interactions between mucins and food proteins: Spectroscopic, tribological and rheological studies

Celebioglu, Hilal Yilmaz;
Open Access English
  • Published: 01 Jan 2017
  • Publisher: National Food Institute, Technical University of Denmark
  • Country: Denmark
Abstract
The thesis investigated the structure and molecular-level interaction of β-lactoglobulin (BLG) and mucins, representing major components of the dairy products and saliva/digestion systems, respectively. Mucins are long glycoprotein molecules responsible for the gel nature of the mucous layer covers epithelial surfaces throughout the body. A literature review of the interactions of different mucin types and saliva mucins with several food proteins and food protein emulsions, as well as their functional properties related to the food oral processing is presented at the first chapter of the thesis (Paper V). Most of the studies suggest an electrostatic attraction b...
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