Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor

Macromolecular Bioscience

Volumn 2, Issue 6, 2002, Pages 286-292

  Burova, Tatiana V ^a   Varfolomeeva, Elena P ^a   Grinberg, Valerij Ya ^a   Haertlé, Thomas ^b   Tolstoguzov, Vladimir B ^c  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b CEMAGREF   (France)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Biopolymers; Complexes; Differential scanning calorimetry (DSC); Incompatibility; Polysaccharides; Proteins; Soybean trypsin inhibitor

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ESTERIFICATION; PH EFFECTS; POLYSACCHARIDES; THERMAL EFFECTS;

ANTINUTRITIONAL ACTIVITIES; SOYBEAN TRYPSIN INHIBITOR; THERMAL DENATURATION; THERMODYNAMIC INCOMPATIBILITY;

ENZYME INHIBITION;

CARRAGEENAN; DEXTRAN; DEXTRAN SULFATE; GUM ARABIC; PECTIN; POLYSACCHARIDE; SOYBEAN TRYPSIN INHIBITOR;

ACIDITY; ARTICLE; BIOLOGICAL ACTIVITY; COMPLEX FORMATION; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ESTERIFICATION; PH MEASUREMENT; RENATURATION; THERMODYNAMICS; THERMOSTABILITY;

ACACIA SENEGAL; GLYCINE MAX;

EID: 0346663046     PISSN: 16165187     EISSN: 16165195     Source Type: Journal    
DOI: 10.1002/1616-5195(200208)2:6<286::AID-MABI286>3.0.CO;2-B     Document Type: Article

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