E-Book Overview
Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety of systems. The volume provides examples of specific applications of modified proteins in gelation, emulsification, foaming, adsorption and surface tension reduction for use in the food, cosmetics, pharmaceutical, and surfactant manufacturing industries.
E-Book Content
Page i Surface Activity of Proteins Chemical and Physicochemical Modifications edited by Shlomo Magdassi The Hebrew University of Jerusalem Jerusalem, Israel Start of Citation[PU]Marcel Dekker, Inc.[/PU][DP]1996[/DP]End of Citation Page ii Library of Congress Cataloging-in-Publication Data Surface activity of proteins : chemical and physicochemical modifications / edited by Shlomo Magdassi. p. cm. Includes index. ISBN 0-8247-9532-6 (hardcover: alk. paper) 1. Protein engineering. 2. Proteins—Surfaces. 3. Proteins— Chemical modification. I. Magdassi, Shlomo. TP248.65.P76S87 1996 660'.63—dc20 96-25981 CIP The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/ Professional Marketing at the address below. This book is printed on acid-free paper. Copyright © 1996 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Marcel Dekker, Inc. 270 Madison Avenue, New York, New York 10016 Current printing (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA Page iii Preface Proteins are biopolymers that are encountered in many applications, such as f