Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2600-2608

  Baier, Stefan ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

BSA; Functionality; Gelation; Heat denaturation; Preferential interactions; Sucrose

Indexed keywords

BOVINE SERUM ALBUMIN; SUCROSE;

ANIMAL; AQUEOUS SOLUTION; ARTICLE; CATTLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; GEL; HEAT; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STABILITY; TEMPERATURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; TIME;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; GELS; HEAT; PROTEIN DENATURATION; PROTEIN FOLDING; RHEOLOGY; SERUM ALBUMIN, BOVINE; SUCROSE;

EID: 0034849394     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001096j     Document Type: Article

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