White wine proteins: How does the pH affect their conformation at room temperature?

Langmuir

Volumn 29, Issue 33, 2013, Pages 10475-10482

  Dufrechou, Marie ^a   Vernhet, Aude ^a   Roblin, Pierre ^b,c   Sauvage, François Xavier ^a   Poncet Legrand, Céline ^a  

^a SPO   (France)

^b SYNCHROTRON SOLEIL   (France)

^c CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AGGREGATION MECHANISM; CONFORMATIONAL STABILITIES; HYDROPHOBIC SITES; PARTIAL MODIFICATIONS; ROOM TEMPERATURE; SECONDARY AND TERTIARY STRUCTURES; THAUMATIN-LIKE PROTEIN; WINE PROTEINS;

FLUORESCENCE SPECTROSCOPY; PH; WINE;

PROTEINS;

PROTEIN;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; PH; PROTEIN CONFORMATION; SPECTROFLUOROMETRY; TEMPERATURE; WINE;

CIRCULAR DICHROISM; HYDROGEN-ION CONCENTRATION; PROTEIN CONFORMATION; PROTEINS; SPECTROMETRY, FLUORESCENCE; TEMPERATURE; WINE;

EID: 84882688462     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la401524w     Document Type: Article

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