pH-dependent complexation of lysozyme with low methoxyl (LM) pectin

Author:

Amara Chedia Ben,Degraeve Pascal,Oulahal Nadia,Gharsallaoui Adem

Funder

French Ministry of Higher Education and Research

Conseil Départemental de l’Ain and Bourg en Bresse Agglomération

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging;Bayarri;Journal of Food Engineering,2014

2. Iron and citrate interactions with hen egg white lysozyme;Croguennec;Food Chemistry,2000

3. Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism;Day;Food Colloids,2014

4. Native disulfide bonds greatly accelerate secondary structure formation in the folding of lysozyme;Goldberg;Protein Science,1994

5. Computed circular dichroism spectra for the evaluation of protein conformation;Greenfield;Biochemistry,1969

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