Thermal Aggregation of Hen Egg White Proteins in the Presence of Salts

Hen egg white contains more than 40 kinds of proteins with concentrations reaching 100 mg/mL. Highly concentrated protein mixtures are common in the food industry, but the effects of a crowded environment containing salts on protein stability and aggregation have only been investigated using pure pr...

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Detalles Bibliográficos
Autores principales: Iwashita, Kazuki, Inoue, Naoto, Handa, Akihiro, Shiraki, Kentaro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452139/
https://www.ncbi.nlm.nih.gov/pubmed/25998040
http://dx.doi.org/10.1007/s10930-015-9612-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452139/
https://www.ncbi.nlm.nih.gov/pubmed/25998040
http://dx.doi.org/10.1007/s10930-015-9612-3

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