𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils

✍ Scribed by JAE W. PARK; TYRE C. LANIER

Book ID
108811849
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
994 KB
Volume
52
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

DSC and protein–based time-temperature i
DSC and protein–based time-temperature integrators: Case study of Ξ±-amylase stabilized by polyols and/or sugar
✍ S. De Cordt; I. Avila; M. Hendrickx; P. Tobback πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 638 KB

Differential scanning calorimetry (DSC) was used as a tool for rapid assay of the thermostability of two Bacillus sp. a-amylases and horseradish peroxidase as a function of the concentration of glycerol, sorbitol, and sucrose. In this screening study, the DSC peak temperature proved to be a good mea

Effects of types of sugar on the stabili
Effects of types of sugar on the stabilization of protein in the dried state
✍ Koreyoshi Imamura; Tomohiro Ogawa; Takaharu Sakiyama; Kazuhiro Nakanishi πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 126 KB πŸ‘ 1 views

The effects of various sugars on the structural stabilization of protein during freeze-drying were investigated. The degree of native structure of protein that was freeze-dried and rehumidified at constant relative humidities (RHs) was evaluated by measurement of the alpha-helix content by Fourier-t