Session 26: Room 281 |
Sunday PM
Food Chemistry: Proteins
|
| Sponsor: | Food Chemistry Division |
| Moderator(s): | R. N. Reddy, U.S. Food & Drug Administration
H. An, Auburn Univ. |
| Time: | 1:30 PM |
| 1:30 PM | | Introductory Remarks |
| 1:35 PM | 26-1 | Textural property of six legume curds in relation to their protein constituents
R. CAI, B. K. Baik |
| 1:50 PM | 26-2 | Evaluating Quality Protein Maize (QPM) in Ogi using four methods of Ogi production
J. O. AKINGBALA, C. I. Agbara, B. O. Oyewole, G. S. H. Baccus-Taylor |
| 2:05 PM | 26-3 | The effect of acid and base unfolding on conformational and structural changes of cod muscle proteins and effect on their properties upon refolding
H. G. KRISTINSSON, H. O. Hultin |
| 2:20 PM | 26-4 | pH induced unfolding of fish hemoglobins: Effect on conformation and the pro-oxidative activity of the unfolded and refolded protein
H. G. KRISTINSSON, H. O. Hultin |
| 2:35 PM | 26-5 | Investigating heat-induced gelation of beta-lactoglobulin at molecular and supramolecular scales
M. OULD ELEYA, T. Lefevre, S. L. Turgeon, M. Subirade, P. Paquin |
| 2:50 PM | 26-6 | Effect of pH on formation, structure and water vapor permeability of soy protein film
M. C. AñóN, A. N. Mauri |
| 3:05 PM | 26-7 | Hydration functional properties of calcium soybean protein isolates
M. C. AñóN, A. A. Scilingo |
| 3:20 PM | 26-8 | Influence of the extraction solvent on structural and physicochemical properties of amaranth glutelins
M. C. AñóN, L. E. Abugoch, E. N. Martínez |
| 3:35 PM | 26-9 | Immunological study of Gp amaranth protein fraction
M. C. AñóN, O. F. Castellani, P. Aphalo, E. N. Martínez |
| 3:50 PM | 26-10 | Modified whey protein concentrate: Properties and utility
I. A. NNANNA, C. Wu, R. Wilson, X. Lou |