Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 67-75

  De Maria, S ^a   Ferrari, G ^a,b   Maresca, P ^b  

^a UNIVERSITY OF SALERNO   (Italy)

^b ProdAl Scarl   (Italy)

Author keywords

Aggregation; BSA; High hydrostatic pressure; Unfolding

Indexed keywords

AGGLOMERATION; AGGREGATES; BODY FLUIDS; COVALENT BONDS; DIGITAL STORAGE; EMULSIFICATION; FOOD STORAGE; FUNCTIONAL FOOD; HYDRAULICS; HYDROSTATIC PRESSURE; MAMMALS; OILS AND FATS; PROTEINS; SODIUM COMPOUNDS; SURFACE PLASMON RESONANCE; WATER ABSORPTION;

BIOLOGICAL MACROMOLECULE; BSA; CONFORMATIONAL STRUCTURES; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; PHYSICOCHEMICAL PROPERTY; SODIUM PHOSPHATE BUFFER; UNFOLDING; OIL ABSORPTION CAPACITY;

STRUCTURAL PROPERTIES;

EID: 84961926651     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.11.025     Document Type: Article

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