EFFECT OF MONOHYDROXYBENZOIC AND DIHYDROXYBENZOIC ACIDS ON THERMAL DENATURATION OF PROTEINS

被引:3
|
作者
STANCIKOVA, M
TRNAVSKY, K
机构
关键词
D O I
10.1159/000136100
中图分类号
R9 [药学];
学科分类号
1007 ;
摘要
引用
收藏
页码:161 / +
页数:1
相关论文
共 50 条
  • [31] THERMAL-DENATURATION IN FISH MUSCLE PROTEINS DURING GELLING - EFFECT OF SPAWNING CONDITION
    BEAS, VE
    WAGNER, JR
    ANON, MC
    CRUPKIN, M
    JOURNAL OF FOOD SCIENCE, 1991, 56 (02) : 281 - 284
  • [32] Effect of applying power ultrasounds during the thermal denaturation of whey proteins in the presence of buttermilk
    Saffon, M.
    Britten, M.
    Pouliot, Y.
    JOURNAL OF DAIRY SCIENCE, 2010, 93 : 607 - 608
  • [33] THERMAL DENATURATION OF NUCLEIC-ACIDS IN POLYACRYLAMIDE GELS
    ROSNER, A
    EDELMAN, M
    GRESSEL, J
    ANALYTICAL BIOCHEMISTRY, 1974, 58 (02) : 602 - 608
  • [34] The denaturation of proteins. VIII. The effect of denaturation on the viscosity of the solutions of certain proteins.
    Loughlin, WJ
    Lewis, WCM
    BIOCHEMICAL JOURNAL, 1932, 26 : 476 - 487
  • [35] Theobromine cocrystals with monohydroxybenzoic acids - synthesis, X-ray structural analysis, solubility and thermal properties
    Goldyn, Mateusz
    Larowska, Dana
    Nowak, Weronika
    Bartoszak-Adamska, Elzbieta
    CRYSTENGCOMM, 2019, 21 (38): : 5721 - 5732
  • [36] High pressure thermal denaturation kinetics of whey proteins
    Hinrichs, J
    Rademacher, B
    JOURNAL OF DAIRY RESEARCH, 2004, 71 (04) : 480 - 488
  • [37] THERMAL-DENATURATION OF WHEY PROTEINS IN SKIM MILK
    MANJI, B
    KAKUDA, Y
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1986, 19 (04): : R37 - R37
  • [38] Dissociative mechanism for irreversible thermal denaturation of oligomeric proteins
    Chebotareva N.A.
    Roman S.G.
    Kurganov B.I.
    Biophysical Reviews, 2016, 8 (4) : 397 - 407
  • [40] THERMAL-DENATURATION OF WHEY PROTEINS IN SKIM MILK
    PARRIS, N
    PURCELL, JM
    PTASHKIN, SM
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (12) : 2167 - 2170