Mechanism of high pressure denaturation of proteins

被引：2

作者：

Hayakawa, I ^{[1
]}

Linko, YY ^{[1
]}

Linko, P ^{[1
]}

机构：

[1] HELSINKI UNIV TECHNOL,DEPT CHEM ENGN,LAB BIOPROC ENGN,FIN-02150 ESPOO,FINLAND

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1996年 / 29卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High pressure denaturation of ovalbumin, bovine serum albumin (BSA) and beta-lactoglobulin was assessed by spectrofluorometry, specific rotation analysis and differential scanning calorimetry (DSC), and compared 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

引用

页码：756 / 762

页数：7

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