Role of the N-terminal amphiphilic region of ovalbumin during heat-induced aggregation and gelation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 36, 2013, Pages 8668-8675

  Kawachi, Yuki ^a   Kameyama, Rina ^a   Handa, Akihiro ^b   Takahashi, Nobuyuki ^c   Tanaka, Naoki ^a  

^a KYOTO INSTITUTE OF TECHNOLOGY   (Japan)

^b KEWPIE CORPORATION   (Japan)

^c KYOTO UNIVERSITY   (Japan)

Author keywords

aggregation; amphiphilic region; amyloid fibril; gelation; ovalbumin

Indexed keywords

AMPHIPHILICS; AMYLOID FIBRIL; CONFORMATIONAL TRANSITIONS; FIBRILLAR AGGREGATES; GLOBULAR PROTEINS; HEAT INDUCED AGGREGATION; OVALBUMINS; SPHERICAL AGGREGATES;

AGGLOMERATION; COLLAGEN; GELATION;

AGGREGATES;

AMYLOID; OVALBUMIN; PEPTIDE FRAGMENT; SURFACTANT;

AMINO ACID SEQUENCE; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FLOW KINETICS; GEL; HEAT; MOLECULAR GENETICS; PHYSICAL CHEMISTRY; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE;

AMINO ACID SEQUENCE; AMYLOID; GELS; HOT TEMPERATURE; MICROSCOPY, ELECTRON, TRANSMISSION; MODELS, MOLECULAR; MOLECULAR SEQUENCE DATA; OVALBUMIN; PEPTIDE FRAGMENTS; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; SURFACE-ACTIVE AGENTS;

EID: 84884236405     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402456v     Document Type: Article

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