Determining the kinetic reaction rate order for the thermal denaturation of β-lactoglobulin using two statistical approaches

2000 ◽  
Vol 10 (9) ◽  
pp. 589-595 ◽  
Author(s):  
F.J. Jaskulka ◽  
D.E. Smith ◽  
K. Larntz
Keyword(s):  
Thermal Denaturation ◽  
Reaction Rate ◽  
Kinetic Reaction ◽  
Statistical Approaches ◽  
Β Lactoglobulin ◽  
Kinetic Reaction Rate

scholarly journals Comparison of Alternative Strategies Estimating the Kinetic Reaction Rate of the Gold Cyanidation Leaching Process

ACS Omega ◽  
2019 ◽  
Vol 4 (22) ◽  
pp. 19880-19894
Author(s):  
Jun Zhang ◽  
Yuanyuan Tan ◽  
Shujiang Li ◽  
Yanhong Wang ◽  
Runda Jia
Keyword(s):  
Reaction Rate ◽  
Alternative Strategies ◽  
Kinetic Reaction ◽  
Leaching Process ◽  
Kinetic Reaction Rate

Label-Free Photonic Crystal Biosensor Integrated Microfluidic Chip for Determination of Kinetic Reaction Rate Constants

2009 ◽  
Vol 9 (12) ◽  
pp. 1697-1704 ◽  
Author(s):  
Charles J. Choi ◽  
Ian D. Block ◽  
Brian Bole ◽  
David Dralle ◽  
Brian T. Cunningham
Keyword(s):  
Photonic Crystal ◽  
Microfluidic Chip ◽  
Rate Constants ◽  
Reaction Rate ◽  
Label Free ◽  
Kinetic Reaction ◽  
Reaction Rate Constants ◽  
Kinetic Reaction Rate

Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity

2019 ◽  
Vol 91 ◽  
pp. 89-97 ◽  
Author(s):  
Dimuthu Bogahawaththa ◽  
Jayani Chandrapala ◽  
Todor Vasiljevic
Keyword(s):  
Thermal Denaturation ◽  
Β Lactoglobulin

Assessment of the Thermal Treatment of Milk during Continuous Microwave and Conventional Heating

1996 ◽  
Vol 59 (8) ◽  
pp. 889-892 ◽  
Author(s):  
ROSINA LOPEZ-FANDIÑO ◽  
MAR VILLAMIEL ◽  
NIEVES CORZO ◽  
AGUSTIN OLANO
Keyword(s):  
Heat Treatment ◽  
Continuous Flow ◽  
Thermal Denaturation ◽  
Microwave Treatment ◽  
Conventional Heating ◽  
Treatment Intensity ◽  
Heat Distribution ◽  
Conventional System ◽  
Effective System ◽  
Β Lactoglobulin

The effect of continuous-flow microwave treatment of milk was estimated by using indicators of the heat treatment intensity (β-lactoglobulin denaturation, inactivation of alkaline phosphatase and lactoperoxidase). Results were compared with those obtained using a conventional process having the same heating, holding, and cooling phases. Continuous microwave treatment proved to be an effective system for pasteurizing milk, with the inclusion of a holding phase to maintain the time and temperature conditions required. At high pasteurization temperatures, the extent of thermal denaturation observed with the microwave treatment was lower than that obtained with the conventional system. This result could be attributed to a better heat distribution and the lack of hot surfaces contacting the milk in the case of the microwave unit.

Sign in / Sign up

Export Citation Format

Share Document