Thickening agents proteins

For a colloidal system containing a mixture of different biopolymers, in particular a protein-stabilized emulsion containing a hydrocolloid thickening agent, it is evident that the presence of thermodynamically unfavourable interactions (A u > 0) between the biopolymers, which increases their chemical potentials (thermodynamic activity) in the bulk aqueous phase, has important consequences also for colloidal structure and stability (Antipova and Semenova, 1997 Antipova et al., 1997 Dickinson and Semenova, 1992 Dickinson et al., 1998 Pavlovskaya et al., 1993 Tsap-kina et al., 1992 Semenova et al., 1999a Makri et al., 2005 Vega et al., 2005 Semenova, 2007). 

Protein produced from solvent-extracted meal has been used as a thickening agent in soups, baby foods, high-protein foods, instimtional meals, and meat products. Groundnut proteins have also been used to manufacture a soft, wool-like, cream-colored fiber, adhesive products such as plywood glue and wettable glue, and for paper coating. 

Details Prof. Beccarl separated wheat flour to starch and protein starch grains were ground on stone about 30,000 years ago In Europe. Egyptians are known to use wheat starch to stiffen cloth. Romans used It as thickening agent for sauces but also In cosmetics. Chinese used rice starch for smoothing paper. ... 

Bentonite thickening agents are used in various water based adhesives, caulks and sealants including those based on proteins and starch, polyvinyl acetate emulsions, natural rubber latexes, acrylic emulsions, neoprene emulsions, butyl emulsions, nitrile emulsions, and SBR emulsions. 

Casein, which is a type of protein included in milk, is used as a thickening agent for adhesives. There are three types of casein add casein, lactic casein, and rennet casein, depending on the production process. Acid casein is used for latex adhesives as thickening agents. Since casein is basically insoluble in water, alkaU water solutions (e.g., with ammonia, potassium hydrate, sodium hydrate, borax, etc.) are used after water immersion to swell. Quality check of casein is conducted to measure the viscosity of water solution of 1—2%. 

The use of hydrocolloids as thickening agents in food materials is widespread. This can be from the replacement of fats in low-fat spreads [131] to the use of polysaccharides (<1%) and proteins (gelatin at <3%) at low concentrations as thickening agents in yoghurts [132]. 

Chemically, GA is a complex mixture of macromolecules of different size and composition (mainly carbohydrates and proteins). Today, the properties and features of GA have been widely explored and developed and it is being used in a wide range of industrial sectors such as textiles, ceramics, lithography, cosmetics and pharmaceuticals, encapsulation, food, etc. Regarding food industry, it is used as a stabilizer, a thickener and/or an emulsifier agent (e.g., soft drink syrup, gummy candies and creams) (Verbeken et al., 2003). 

Drugs that are used to treat hyperkeratosis, a thickening of the stratum corneum, are called keratolytics. Examples of these agents are salicylic acid, urea, lactic acid, and colloidal or precipitated sulfur. The precise mechanisms by which these agents treat hyperkeratosis are not known. Presumably, a common property is the ability to denature keratin, the major structural protein of the epidermis. Other beneficial effects vary among the different drugs. All of them have antimicrobial or... 

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