Macromolecular crowding affects protein photosensitivity: The case of egg white immunoreactivity

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 982-988

  Manzocco, Lara ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Egg white; Immunoreactivity; Intrinsic viscosity; Protein folding; UV C light

Indexed keywords

CROWDING EFFECTS; EGG WHITE; EGG WHITE PROTEINS; EXPOSURE-TIME; IMMUNOREACTIVITIES; INTRINSIC VISCOSITY; MACROMOLECULAR CROWDING; PHOTO-STABILITY; PROTEIN FRAGMENTS; UV-LIGHT;

LIGHT SENSITIVE MATERIALS; PHOTOLYSIS; PHOTOSENSITIVITY; PROTEIN FOLDING;

PROTEINS;

EGG WHITE; EPITOPE;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; DENATURATION; IMMUNOREACTIVITY; MACROMOLECULE; PHOTOLYSIS; PHOTOSENSITIVITY; PROTEIN FOLDING; ULTRAVIOLET C RADIATION; ULTRAVIOLET RADIATION;

EID: 84855694100     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.083     Document Type: Article

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