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Stability of Cream Liqueurs Containing Low-Molecular-Weight Surfactants

✍ Scribed by ERIC DICKINSON; SUNIT K. NARHAN; GEORGE STAINSBY

Book ID
108816240
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
679 KB
Volume
54
Category
Article
ISSN
0022-1147

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A method is described to identify small molecule ligands that stabilize proteins. The procedure is based on the hypothesis that molecules of various sizes containing two to four charges should occasionally bind to unpaired charged sites on the surface of proteins and by crosslinking such residues st