Session 42: Room S504-ab (McCormick Place - Chicago) |
Monday AM
Food Chemistry: Proteins II
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| Sponsor: | Food Chemistry Division |
| Moderator(s): | H. An, Auburn Univ.
S. J. Risch, Science By Design |
| Time: | 9:00 AM |
| 9:00 AM | | Introductory Remarks |
| 9:05 AM | 42-1 | Site directed modification of beta-lactoblobulin and its effect on in-vitro digestibility
R. K. OWUSU-APENTEN |
| 9:20 AM | 42-2 | PCR detection of bovine residues in meat and bone meal and other commercial ingredients of animal feed
S. H. KIM, C. I. Wei, H. An |
| 9:35 AM | 42-3 | Development of bio-ligand for detection of meat and bone meal using phage display
S. H. KIM, M. A. Vanchina, V. A. Petrenko, C. I. Wei, H. An |
| 9:50 AM | 42-4 | Acid and alkali unfolding and refolding strategies improve the foaming properties of egg albumen
B. INGADOTTIR, H. G. Kristinsson |
| 10:05 AM | 42-5 | The effect of carbon monoxide on autoxidation, peroxidase and pro-oxidative activity of hemoglobin from tilapia
K. S. GARNER, S. Mony, H. G. Kristinsson |
| 10:20 AM | 42-6 | The effect of solution conditions on bovine serum albumin sulfhydryl reactivity
C. P. CHEE, R. K. Owusu-Apenten |
| 10:35 AM | 42-7 | To understand the protein chemistry during extrusion of defatted peanut flour
A. SHAH, M. Corredig, R. D. Phillips |
| 10:50 AM | 42-8 | Prediction of long-grain rice texture and pasting properties from starch and protein fractions
J. F. C. MEULLENET, A. Brun, W. K. Chung |
| 11:05 AM | 42-9 | Low and high pH treatments induce a molten globular structure in myosin which improves its gelation properties
M. DAVENPORT, H. G. Kristinsson |