• 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