α-Lactalbumin and sodium dodecyl sulfate aggregates: Denaturation, complex formation and time stability
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- 作者：Yang Suna ; b ; Pedro L. Oseliero Filhob ; Cristiano L.P. Oliveirab ; crislpo@if.usp.br" class="auth_mail" title="E-mail the corresponding author ; dr.crislpo@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Bovine α-lactalbumin ; SDS-induced helix ; Denaturation ; SAXS ; Decorated core-shell structure ; Aggregation
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：10-20
- 全文大小：1612 K
文摘
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The denaturation of BLA induced by SDS was characterized using a spectroscopic, calorimetric and scattering techniques.
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The formation of SDS induced α-helix is described and explained.
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The structure of SDS/BLA complexes present interesting dependency on the SDS/BLA ratio.
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The secondary structure of BLA when complexed with SDS shows an interesting time dependency.
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