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An III-posed inverse problem in enzymatic kinetics: Jack-bean urease denaturation by an anionic surfactant
(International Journal of Quantum Chemistry, 2018)
Kinetics of Formation and Physicochemical Characterization of Thermally-Induced beta-Lactoglobulin Aggregates
(WILEY, 2010)
The kinetics of heat denaturation and aggregation for beta-lactoglobulin dispersions (5% w/v) were studied at 3 pHs (6, 6.4, and 6.8) and at a heating temperature of 80 degrees C. Protein aggregates were characterized for ...
Kinetic stability of membrane proteins
(Springer Verlag, 2017-10)
Although membrane proteins constitute an important class of biomolecules involved in key cellular processes, study of the thermodynamic and kinetic stability of their structures is far behind that of soluble proteins. It ...
Thermal denaturation and aggregation of hemoglobin of Glossoscolex paulistus in acid and neutral media
(2013-03-01)
The thermal denaturation and aggregation of the HbGp, in the oxy- and cyanomet-forms, was investigated by DSC, AUC, DLS, optical absorption and CD, in the pH range from 5.0 to 7.0. Oxy-HbGp has a denaturation process ...
Thermal denaturation and aggregation of hemoglobin of Glossoscolex paulistus in acid and neutral media
(2013-03-01)
The thermal denaturation and aggregation of the HbGp, in the oxy- and cyanomet-forms, was investigated by DSC, AUC, DLS, optical absorption and CD, in the pH range from 5.0 to 7.0. Oxy-HbGp has a denaturation process ...
Gelation of beta-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties
(Elsevier Science, 2003-12)
The role of the non-gelling polysaccharide, propyleneglycol alginate (PGA), on the dynamics of gelation and gel properties of β-lactoglobulin (β-lg) under conditions where the protein alone does not gel (6%) was analyzed. ...
Kinetic studies on veratryl alcohol transformation by horseradish peroxidase
(Elsevier Science IncNew YorkEUA, 2001)
Ultrasonic generation of aerated gelatin gels stabilized by whey protein beta-lactoglobulin
(ELSEVIER SCI LTD, 2011)
Dispersed air provides an additional phase within gel-type foods may accommodate new textural and functional demands. This paper addresses the effect of using whey protein beta-lactoglobulin (beta-lg), with different degrees ...