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...

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Bibliographic Details
Main Author: Monteiro, Adenilson A. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2016
Subjects:
Globular proteins
Food-grade structures
Assembly mechanism
Electrostatic interactions
Thermal treatment
Food application
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
Online Access:http://hdl.handle.net/1822/40806
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/40806

Internet

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

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