Strong improvement of interfacial properties can result from slight structural modifications of proteins: The case of native and dry-heated lysozyme

Langmuir

Volumn 27, Issue 24, 2011, Pages 14947-14957

  Desfougères, Yann ^a,b   Saint Jalmes, Arnaud ^c   Salonen, Anniina ^c   Vié, Véronique ^c   Beaufils, Sylvie ^c   Pezennec, Stéphane ^a,b   Desbat, Bernard ^d   Lechevalier, Valérie ^a,b   Nau, Franoise ^a,b  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

^c CNRS   (France)

^d UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADSORPTION PROCESS; AIR WATER INTERFACES; DRY STATE; FOOD PROTEINS; HEN EGG WHITE LYSOZYME; INTERFACIAL BEHAVIORS; INTERFACIAL PROPERTY; MODEL PROTEINS; MOLECULAR SPECIES; MONOLAYER FILM; NET CHARGES; PHYSICOCHEMICAL PARAMETERS; PROTEIN MOLECULES; PROTEIN STABILITY; SECONDARY AND TERTIARY STRUCTURES; SPECTROSCOPIC METHOD; STRUCTURAL MODIFICATIONS; SURFACE PRESSURES;

ADSORPTION; AIR; ENZYMES; MONOLAYERS; MULTILAYER FILMS; PHASE INTERFACES; SPECTROSCOPIC ANALYSIS;

PROTEINS;

HEN EGG LYSOZYME; LYSOZYME; WATER;

ADSORPTION; AIR; ANIMAL; ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMICAL PHENOMENA; CHEMISTRY; CHICKEN; CONFORMATION; DESICCATION; ELASTICITY; FLOW KINETICS; HEAT; KINETICS; PHYSICAL CHEMISTRY; PRESSURE; SPECTROSCOPY; STATIC ELECTRICITY; SURFACE PROPERTY; THERMODYNAMICS; VISCOSITY;

ADSORPTION; AIR; ANIMALS; CHEMISTRY, PHYSICAL; CHICKENS; DESICCATION; ELASTICITY; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MICROSCOPY, ATOMIC FORCE; MOLECULAR CONFORMATION; MURAMIDASE; PRESSURE; RHEOLOGY; SPECTRUM ANALYSIS; STATIC ELECTRICITY; SURFACE PROPERTIES; THERMODYNAMICS; VISCOSITY; WATER;

EID: 83455178182     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la203485y     Document Type: Article

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