Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme

Bovine α-lactalbumin (α-La) and lysozyme (Lys), two globular proteins with highly homologous tertiary structures and opposite isoelectric points, were used to produce bio-based supramolecular structures under various pH values (3, 7 and 11), temperatures (25, 50 and 75 °C) and times (15, 25 and 35 m...

ver descrição completa

Detalhes bibliográficos
Autor principal: Monteiro, Adenilson A. (author)
Outros Autores: Monteiro, Marcia R. (author), Pereira, Ricardo N. (author), Diniz, Renata (author), Costa, Angélica R. (author), Malcata, F. Xavier (author), Teixeira, J. A. (author), Teixeira, Álvaro V. (author), Oliveira, Eduardo B. (author), Coimbra, Jane S. (author), Vicente, A. A. (author), Ramos, Óscar L. (author)
Formato: article
Idioma:eng
Publicado em: 2016
Assuntos:
Globular proteins
Food-grade structures
Assembly mechanism
Electrostatic interactions
Thermal treatment
Food application
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
Texto completo:http://hdl.handle.net/1822/40806
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/40806

Texto Completo

http://hdl.handle.net/1822/40806

Registros relacionados