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
Link To Document :
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