An Electron Spin Resonance Study of the Interactions Between Proteins and Lipids
Despite the large using of milk proteins by the food industry, the mechanism of their action for emulsion stabilisation remains partially understood. Among the factors which are presumed to play a role in the mechanism, we selected to study both of them: 1) the affinity of milk proteins for lipids: neither its real importance, nor the nature of the lipids — proteins interactions are known. 2) the flexibility of protein which seems to have an essential function in the etablishment of the interactions with small solutes or polymers.
KeywordsElectron Spin Resonance Stearic Acid Whey Protein Milk Protein Nitroxide Radical
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