Thermal unfolding of beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin. A thermodynamic approach.

@article{Relkin1996ThermalUO,
  title={Thermal unfolding of beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin. A thermodynamic approach.},
  author={Perla Relkin},
  journal={Critical reviews in food science and nutrition},
  year={1996},
  volume={36 6},
  pages={565-601}
}
  • Perla Relkin
  • Published 1996 in Critical reviews in food science and nutrition
Heat-treatment is one of the most commonly used processes in food preparation technology. An understanding of the thermodynamics of protein stability and of conformational changes of proteins, acquired through the measurement of the denaturation temperature, is therefore of particular importance. This paper attempts to shed light on the interpretation of recent calorimetric data on the thermal denaturation of bovine beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin by showing that… CONTINUE READING

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