Nalaganje...
Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins.
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions involve the formation and subsequent destructio...
Shranjeno v:
| Main Authors: | , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Public Library of Science (PLoS)
2016-01-01
|
| Serija: | PLoS ONE |
| Online dostop: | http://europepmc.org/articles/PMC5061392?pdf=render |
| Oznake: |
Označite
Brez oznak, prvi označite!
|