Effect of small molecule surfactants on molecular parameters and thermodynamic properties of legumin in a bulk and at the air-water interface depending on a protein structure in an aqueous medium

Colloids and Surfaces B: Biointerfaces

Volumn 12, Issue 3-6, 1999, Pages 271-285

  Belyakova, Larisa E ^a   Semenova, Maria G ^a   Antipova, Anna S ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Fatty acid salts; Interaction; Legumin; Salt; Surface activity; Thermodynamic

Indexed keywords

AVENIN; FATTY ACID; GLOBULAR PROTEIN; HEXANOIC ACID; PALMITIC ACID; PROTEIN; SURFACTANT; WATER;

AIR; AQUEOUS SOLUTION; ARTICLE; CALORIMETRY; COMPLEX FORMATION; DIFFERENTIAL SCANNING CALORIMETRY; HYDROPHILICITY; LIGHT SCATTERING; PRIORITY JOURNAL; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN LIPID INTERACTION; SURFACE PROPERTY; SURFACE TENSION; THERMODYNAMICS;

EID: 0033047370     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(98)00082-4     Document Type: Article

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