Works (2)
Updated: July 5th, 2023 15:58
2004 journal article
Effect of sulfated polysaccharides on heat-induced structural changes in beta-lactoglobulin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(12), 3975–3981.
author keywords: beta-lactoglobulin; thermal stability; heat denaturation; DSC; CD; dextran sulfate; lambda-carrageenan
MeSH headings : Carrageenan / pharmacology; Dextrans / pharmacology; Drug Stability; Hot Temperature; Lactoglobulins / chemistry; Polysaccharides / pharmacology; Protein Denaturation; Sulfates / pharmacology; Thermodynamics
TL;DR:
Assessment of changes in the denaturation thermodynamics and protein structure indicate that dextran sulfate and lambda-carrageenan can enhance the stability of beta-lactoglobulin and thereby inhibit heat denaturation and aggregation.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2003 article
Heat-induced phase behavior of beta-lactoglobulin/polysaccharide mixtures
Zhang, G. Y., & Foegeding, E. A. (2003, November). FOOD HYDROCOLLOIDS, Vol. 17, pp. 785–792.
author keywords: thermal stability; beta-lactoglobulin; dextran sulfate; carrageenan; dextran; phase separation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
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