کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
605837 | 880366 | 2008 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
The effects of NaCl, dextran sulfate (DS), and initial protein concentration on thermal stability of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) at pH 6.8 were investigated. NaCl was the biggest factor in accelerating protein aggregation as shown by an increase in turbidity, molecular size, and a decrease in protein solubility. DS at low concentration showed a protective effect against aggregation. Evidence suggested some degree of interaction between β-LG and DS. At higher concentration, phase separation between biopolymers favored aggregation, which resulted in an increase in turbidity and a reduction in protein solubility.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 22, Issue 5, July 2008, Pages 752–762
Journal: Food Hydrocolloids - Volume 22, Issue 5, July 2008, Pages 752–762
نویسندگان
B. Vardhanabhuti, E. Allen Foegeding,