Title of article
Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature Original Research Article
Author/Authors
Jasim Ahmed H.S. Ramaswamy، نويسنده , , Giorgio Luciano، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2009
Pages
6
From page
30
To page
35
Abstract
Dielectric properties of β-lactoglobulin dispersions were measured at the selected microwave frequency range (915 and 2450 MHz) by the open-ended coaxial probe method using a network analyzer. The effects of temperature (20–90 °C), concentration (5–15% w/w) and pH (4–10) on dielectric properties were investigated using a response surface methodology and it was found to follow 2nd order polynomial models. Temperature and concentration significantly contributed on dielectric characteristics of β-lactoglobulin dispersion and pH of the dispersion exhibited the least effect. Dielectric parameters (ε′ and ε″) increased significantly at the close vicinity of denaturation temperature. Penetration depth (Dp) decreased with an increase in concentration and non-systematic with temperature.
Keywords
Protein denaturation , Concentration , ?-Lactoglobulin , Dielectric constant , Penetration depth , Loss factor
Journal title
Journal of Food Engineering
Serial Year
2009
Journal title
Journal of Food Engineering
Record number
1168376
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