Heat-induced denaturation and aggregation of ovalbumin at neutral pH described by irreversible first-order kinetics

Protein Science

Volumn 12, Issue 12, 2003, Pages 2693-2703

  Weijers, Mireille ^a,b   Barneveld, Peter A ^b   Stuart, Martien A Cohen ^b   Visschers, Ronald W ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Aggregation; Chromatography; Globular proteins; Irreversible transitions; Ovalbumin; Protein denaturation; Scan rate dependence; Scanning calorimetry

Indexed keywords

OVALBUMIN; PROTEIN; SODIUM CHLORIDE;

ARTICLE; CHEMICAL STRUCTURE; COMMERCIAL PHENOMENA; DIFFERENTIAL SCANNING CALORIMETRY; ENERGY; KINETICS; MOLECULAR WEIGHT; NONHUMAN; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN DENATURATION; TEMPERATURE DEPENDENCE; THERMOGRAPHY;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOGLOBULINS; OVALBUMIN; PROTEIN BINDING; PROTEIN DENATURATION; PROTEIN STRUCTURE, QUATERNARY; THERMODYNAMICS; TIME FACTORS;

ARRHENIUS;

EID: 0344413605     PISSN: 09618368     EISSN: None     Source Type: Journal    
DOI: 10.1110/ps.03242803     Document Type: Article

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