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Thermal Aggregation of Hen Egg White Proteins in the Presence of Salts
Hen egg white contains more than 40 kinds of proteins with concentrations reaching 100 mg/mL. Highly concentrated protein mixtures are common in the food industry, but the effects of a crowded environment containing salts on protein stability and aggregation have only been investigated using pure pr...
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| 出版年: | Protein J |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer US
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4452139/ https://ncbi.nlm.nih.gov/pubmed/25998040 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10930-015-9612-3 |
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