GLASS-TRANSITION TEMPERATURE OF PROTEINS - CALCULATION BASED ON THE ADDITIVE CONTRIBUTION METHOD AND EXPERIMENTAL-DATA

Authors
MATVEEV YI GRINBERG VY SOCHAVA IV TOLSTOGUZOV VB
Citation
Yi. Matveev et al., GLASS-TRANSITION TEMPERATURE OF PROTEINS - CALCULATION BASED ON THE ADDITIVE CONTRIBUTION METHOD AND EXPERIMENTAL-DATA, Food hydrocolloids, 11(2), 1997, pp. 125-133
Citations number
26
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
11
Issue
2
Year of publication
1997
Pages
125 - 133
Database
ISI
SICI code
0268-005X(1997)11:2<125:GTOP-C>2.0.ZU;2-1
Abstract
A method for calculating the glass transition temperature for a protei n from its amino acid composition is proposed. Results of calculations for 32 food proteins are in agreement with the experimental data. The contribution of disulphide cross-links and the length of the protein polypeptide chain to its glass transition temperature is estimated.