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
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH
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
نویسندگان
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