Related Experiment Video

Updated: Oct 17, 2026

A Standardized In Vitro Procedure For Evaluating Surface Microhardness Changes In Nanohybrid Resin Composites After Whey Protein Beverage Exposure
08:06

A Standardized In Vitro Procedure For Evaluating Surface Microhardness Changes In Nanohybrid Resin Composites After Whey Protein Beverage Exposure

Published on: June 9, 2026

Effect of pH on the thermal denaturation of whey proteins in milk

A J Law1, J Leaver

  • 1Molecular Recognition Group, Hannah Research Institute, Ayr KA6 5HL, Scotland, U.K. lawa@hri.sari.ac.uk

Journal of Agricultural and Food Chemistry
|March 22, 2000
PubMed

More Related Videos

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality05:45

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

Differential Scanning Calorimetry — A Method for Assessing the Thermal Stability and Conformation of Protein Antigen08:13

Differential Scanning Calorimetry — A Method for Assessing the Thermal Stability and Conformation of Protein Antigen

Published on: March 4, 2017

Related Concept Videos

Protein Denaturation01:28

Protein Denaturation

The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Other Stress Responses in Bacteria01:30

Other Stress Responses in Bacteria

Bacteria have global regulatory systems that control several types of stress mechanisms. These include Pho regulon and the heat shock response, which are essential systems for environmental adaptation, such as nutrient limitation and proteotoxic stress. The Pho regulon and the heat shock response exemplify bacterial resilience, enabling rapid adaptation to fluctuating environmental conditions.Pho RegulonBacteria require phosphorus for essential cellular processes, including nucleic acid...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...