Revised conformational stability parameters for beta-lactoglobulin isothermal denaturation by urea

Journal of Food Biochemistry

Volumn 26, Issue 3, 2002, Pages 181-190

  Owusu Apenten, Richard K ^a,b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONFORMATIONS; DIMERS; GIBBS FREE ENERGY; PH EFFECTS; SALTS; UREA;

CONFORMATIONAL STABILITY PARAMETERS;

PROTEINS;

EID: 0036637655     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2002.tb00851.x     Document Type: Article

References (14)

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6. Beta-lactoglobul denaturation by dissociation-coupled unfolding
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8. Etude thermodynamique de la dissociation réversible de la β-lactoglobuline B pour des pH supérieurs á 5.5
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