Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 914-922

  Jansens, Koen J A ^a,b   Brijs, Kristof ^a,b   Delcour, Jan A ^a,b   Scanlon, Martin G ^c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Amyloid; Attenuation; Fluorescence; Ovalbumin; Ultrasonic velocity

Indexed keywords

AGGREGATES; COVALENT BONDS; FLUORESCENCE; GLYCOPROTEINS; LIGHT SCATTERING; PARTICLE SIZE; POTASSIUM COMPOUNDS; SULFUR COMPOUNDS;

AMYLOID; AMYLOID FORMATION; AMYLOID-LIKE AGGREGATES; ATTENUATION; CHICKEN EGG WHITE; DISULFIDE REDUCTION; DISULPHIDE BONDS; EGG WHITE PROTEINS; FLUORESCENCE MEASUREMENTS; OVALBUMINS;

PROTEINS;

EID: 84979523597     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.07.015     Document Type: Article

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