Beta-lactoglobulin denaturation by dissociation-coupled unfolding

Author:

Galani Despina,Owusu Apenten Richard K.

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Alberty, R. A., & Silbey, R. J. (1992). Physical Chemistry (1st ed.). New York: J. Wiley and Sons Inc. (pp. 150–151).

2. A comparison of the denaturation of bovine beta-lactoglobulins A and B and goat beta-lactoglobulin;Alexander;Biochemistry,1971

3. The effect of temperature and ionic strength on the dimerization of beta-lactoglobulin;Aymard;International Journal of Biological Macromolecules,1996

4. Thermodynamic parameters for 3-state thermal denaturation of human and bovine of α-lactalbumin;Apenten;Thermochimica Acta,1995

5. Protein stability function relations: β-lactoglobulin-A sulphydryl group reactivity and its relationship to protein unfolding stability;Apenten;International Journal of Biological Macromolecules,1998

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