Role of conformational flexibility in the emulsifying properties of bovine serum albumin

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 12, 2013, Pages 3097-3110

  Tang, Chuan He ^a   Shen, Lan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

bovine serum albumin (BSA); disulfide bond cleavage; emulsifying ability; emulsion stability; globular proteins; structure function relationship

Indexed keywords

BOVINE SERUM ALBUMINS; DISULFIDE BOND CLEAVAGES; EMULSIFYING ABILITY; EMULSION STABILITY; GLOBULAR PROTEINS; STRUCTURE-FUNCTION RELATIONSHIP;

BODY FLUIDS; COALESCENCE; COVALENT BONDS; DROPS; DYNAMIC LIGHT SCATTERING; EMULSIFICATION; EMULSIONS; FLOCCULATION; MAMMALS; MOLECULES; PROTEINS; SURFACE PROPERTIES; ULTRAVIOLET SPECTROSCOPY;

CONFORMATIONS;

BOVINE SERUM ALBUMIN; DISULFIDE; EMULSIFYING AGENT; MERCAPTOETHANOL;

ADSORPTION; ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; FLOCCULATION; PROTEIN CONFORMATION; PROTEIN UNFOLDING; SOLUTION AND SOLUBILITY; STRUCTURE ACTIVITY RELATION;

ADSORPTION; DISULFIDES; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; FLOCCULATION; MERCAPTOETHANOL; PROTEIN CONFORMATION; PROTEIN UNFOLDING; SERUM ALBUMIN, BOVINE; SOLUTIONS; STRUCTURE-ACTIVITY RELATIONSHIP;

BOVINAE;

EID: 84875740345     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305471k     Document Type: Article

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