Structural characteristic, pH and thermal stabilities of apo and holo forms of caprine and bovine lactoferrins

BioMetals

Volumn 23, Issue 6, 2010, Pages 1159-1170

  Sreedhara, Ashoka ^a,b   Flengsrud, Ragnar ^a   Langsrud, Thor ^a   Kaul, Purnima ^b   Prakash, Vishweshwaraiah ^b   Vegarud, Gerd Elisabeth ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Apo lactoferrin; Bovine lactoferrin; Caprine lactoferrin; Holo lactoferrin; Iron content; pH stability; Structural stability; Thermal denaturation temperature

Indexed keywords

APO LACTOFERRIN; FERRIC ION; HOLO LACTOFERRIN; LACTOFERRIN; UNCLASSIFIED DRUG;

ARTICLE; CIRCULAR DICHROISM; CONTROLLED STUDY; COW; FLUORESCENCE SPECTROSCOPY; GOAT; HYDROPHOBICITY; IRON BINDING CAPACITY; IRON KINETICS; PH MEASUREMENT; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; SPECIES COMPARISON; STRUCTURE ANALYSIS; THERMOSTABILITY;

ANIMALS; APOPROTEINS; CATTLE; CIRCULAR DICHROISM; GOATS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; IRON; LACTOFERRIN; PROTEIN DENATURATION; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE;

BOVINAE; CAPRA;

EID: 78349309161     PISSN: 09660844     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10534-010-9366-5     Document Type: Article

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