Formation of Amyloid Fibrils from Kidney Bean 7S Globulin (Phaseolin) at pH 2.0
Author:
Affiliation:
1. Department of Food Science and Technology
2. State Key Laboratory of Pulp and Paper Engineering
3. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101311f
Reference26 articles.
1. Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin
2. Formation of Mixed Fibrils Demonstrates the Generic Nature and Potential Utility of Amyloid Nanostructures
3. Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2
4. Multiple Steps during the Formation of β-Lactoglobulin Fibrils
5. Effect of Electrostatic Interactions on the Percolation Concentration of Fibrillar β-Lactoglobulin Gels
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