Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme-Reference-Cited by-同舟云学术

Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme

Published:2011-11-17 Issue:24 Volume:27 Page:14947-14957
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Desfougères Yann¹²,Saint-Jalmes Arnaud³,Salonen Anniina³,Vié Véronique³,Beaufils Sylvie³,Pezennec Stéphane¹²,Desbat Bernard⁴,Lechevalier Valérie¹²,Nau Françoise¹²

Affiliation:

1. Agrocampus Ouest, UMR1253 STLO, F-35042 Rennes, France

2. Institut National de la Recherche Agronomique (INRA), UMR1253 STLO, F-35042 Rennes, France

3. Institut de Physique de Rennes, Centre National de la Recherche Scientifique (CNRS), UMR6251, Université de Rennes I, Campus de Beaulieu, F-35042 Rennes, France

4. Chimie et Biologie des Membranes et des Nanoobjets (CBMN), CNRS, UMR5248, Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux (ENITAB), Institut Européen de Chimie et Biologie (IECB), Université Bordeaux, F-33607 Pessac, France

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la203485y

Reference58 articles.

1. Proteins at interfaces and in emulsions Stability, rheology and interactions

2. Stabilization of bubbles and foams

3. Foam stability: proteins and nanoparticles

4. Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface

5. Energetics of Protein−Interface Interactions and Its Effect on Protein Adsorption

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