MECHANISM OF HIGH-PRESSURE DENATURATION OF PROTEINS

Authors
HAYAKAWA I LINKO YY LINKO P
Citation
I. Hayakawa et al., MECHANISM OF HIGH-PRESSURE DENATURATION OF PROTEINS, Lebensmittel-Wissenschaft + Technologie, 29(8), 1996, pp. 756-762
Citations number
43
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
29
Issue
8
Year of publication
1996
Pages
756 - 762
Database
ISI
SICI code
0023-6438(1996)29:8<756:MOHDOP>2.0.ZU;2-U
Abstract
High pressure denaturation of ovalbumin, bovine serum albumin (BSA) an d beta-lactoglobulin was assessed by spectrofluorometry, specific rota tion analysis and differential scanning calorimetry (DSC), and compare d with heat and chemical denaturation, lit all cases the denaturation caused by high pressure was similar to that caused by the cleavage of hydrogen bonds with urea or guanidine hydrochloride. (C) 1996 Academic Press Limited