Structure and dynamics of egg white ovalbumin adsorbed at the air/water interface

European Biophysics Journal

Volumn 32, Issue 6, 2003, Pages 553-562

  Kudryashova, Elena V ^b   Meinders, Marcel B J ^a,c   Visser, Antonie J W G ^c   Van Hoek, Arie ^c   De Jongh, Harmen H J ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b MOSCOW STATE UNIVERSITY   (Russian Federation)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d TNO   (Netherlands)

Author keywords

Infrared reflection absorption spectroscopy; Protein structure; Surface compression; Surface layer; Time resolved fluorescence anisotropy

Indexed keywords

EGG WHITE; OVALBUMIN; PROTEIN; WATER;

ABSORPTION SPECTROSCOPY; ADSORPTION; AIR; ANISOTROPY; ARTICLE; BETA SHEET; COMPRESSION; DYNAMICS; FLUORESCENCE; NONHUMAN; PRESSURE; PROTEIN AGGREGATION; PROTEIN FOLDING; PROTEIN PROTEIN INTERACTION; PROTEIN STRUCTURE;

ADSORPTION; AIR; COLLOIDS; EGG PROTEINS; OLIGOPEPTIDES; OVALBUMIN; PROTEIN CONFORMATION; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, INFRARED; STRUCTURE-ACTIVITY RELATIONSHIP; SURFACE PROPERTIES; SURFACE TENSION; WATER;

EID: 0242642306     PISSN: 01757571     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00249-003-0301-3     Document Type: Article

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