The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin
Author:
Affiliation:
1. Section for Ingredients and Dairy Technology
2. Department of Food Science
3. University of Copenhagen
4. DK-1958 Frederiksberg C
5. Denmark
6. X-ray and Neutron Science
7. Niels Bohr Institute
8. 2100 København Ø
Abstract
A food grade protein was shown to self-assemble into nanotubes at almost all the conditions applied in this study with similar dimension and the same β-sheet motif. The reaction conditions affect the formation of physical states including transparent, semi-transparent, or non-transparent gels, or sediments.
Funder
Københavns Universitet
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/SM/C9SM00127A
Reference38 articles.
1. Protein nanostructures in food – Should we be worried?
2. Fibril Assemblies in Aqueous Whey Protein Mixtures
3. Novel Amyloid Fibrillar Networks Derived from a Globular Protein: β-Lactoglobulin
4. Amyloid protofilament formation of hen egg lysozyme in highly concentrated ethanol solution
5. Formation of amyloid fibrils from fully reduced hen egg white lysozyme
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