Interactions among Protein Molecules in Freeze-Gel of Soymilk and Protein Structures in Heated Soymilk during Cooling

Mechanism of protein stabilization by su

Mechanism of protein stabilization by sugars during freeze-drying and storage: Native structure preservation, specific interaction, and/or immobilization in a glassy matrix?

✍ Liuquan (Lucy) Chang; Deanna Shepherd; Joanna Sun; David Ouellette; Kathleen L. 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 328 KB 👁 1 views

The purpose of this study is to investigate the mechanism of protein stabilization by sugars in the solid state. That is, explore whether the stabilization is controlled by "glass dynamics" or by native structure preservation through "specific interaction" between sugars and protein. The IgG1 antibo