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dc.contributor.advisorZinoviadou, Kyriaki-
dc.contributor.authorLampridis, Dimitrios-
dc.descriptionIncludes bibliographical references, illustrations, and graphs.en_US
dc.descriptionMSc in New Food Product and Business Developmenten_US
dc.description.abstractThe aim of this study was to characterize the diverse molecular interactions in a model system consisting of mucin which is the main viscosity enhancer of biological fluids, and BSA in a pH range of 5-9 and in various ratios of 10:0, 8:2, 6:4, 5:5, 4:6, 2:8, 0:10 of the 2 components. The mixture of mucin and BSA in a ratio of 8:2 (w/w) under acidic pH 5 led to form visible aggregates explaining also the separation of the 2 phases. At pH values of 7 and 9 the mucin redissolved due to the existence of electrostatic interactions. The viscosity of the mixtures decreased with increasing shear rate regardless of the pH value and the ratio of the 2 components in the mixture. The findings of this study highlighted the importance of understanding the physicochemical basis of the food system followed in special diets and the importance of regulating the functionality of these food systems.en_US
dc.formatSpiral bindingen_US
dc.format.extent39 pagesen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.subjectBovine meaten_US
dc.subjectpH valuesen_US
dc.subjectPhysicochemical characteristicsen_US
dc.subject.lcshAcademic thesesen_US
dc.subject.lcshFood - Compositionen_US
dc.subject.lcshFood - Biotechnologyen_US
dc.subject.otherPerrotis College - Theses - 2022en_US
dc.subject.otherNew food product and business development. Perrotis Collegeen_US
dc.titleInteractions of bovine serum albumin with mucin during pH cyclingen_US
local.description.statusNot publisheden_US
Appears in Collections:Theses

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