Thermal Aggregation of Hen Egg White Proteins in the Presence of Salts

Protein Journal

Volumn 34, Issue 3, 2015, Pages 212-219

  Iwashita, Kazuki ^a   Inoue, Naoto ^a   Handa, Akihiro ^b   Shiraki, Kentaro ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b KEWPIE CORPORATION   (Japan)

Author keywords

Crowding; Hen egg white proteins; High concentration; Hofmeister series; Thermal aggregation

Indexed keywords

EGG WHITE; FICOLL; INORGANIC SALT; EGG PROTEIN; PROTEIN AGGREGATE; SODIUM CHLORIDE;

ARTICLE; FEMALE; HEN; MEASUREMENT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; SOLUBILITY; TEMPERATURE; ANIMAL; CHEMISTRY; CHICKEN; HEAT; PROTEIN STABILITY;

ANIMALS; CHICKENS; EGG PROTEINS; HOT TEMPERATURE; PROTEIN AGGREGATES; PROTEIN STABILITY; SODIUM CHLORIDE;

EID: 84930418062     PISSN: 15723887     EISSN: 18758355     Source Type: Journal    
DOI: 10.1007/s10930-015-9612-3     Document Type: Article

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