The effect of temperature and ionic strength on the dimerisation of beta-lactoglobulin.

@article{Aymard1996TheEO,
  title={The effect of temperature and ionic strength on the dimerisation of beta-lactoglobulin.},
  author={Pierre Aymard and Dominique Durand and Taco Nicolai},
  journal={International journal of biological macromolecules},
  year={1996},
  volume={19 3},
  pages={213-21}
}
Bovine beta-lactoglobulin is a globular whey protein that associates partly and reversibly in dimers in the native state. Static and dynamic light scattering techniques have been used to determine the relative amount of monomers and dimers, and to estimate their size and shape in different conditions. The effect of the ionic strength on the dimerisation has been studied at pH 2, where the protein is highly charged. A simple model, taking into account the monomer-dimer equilibrium and virial… CONTINUE READING

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