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The stabilization of β-lactoglobulin by glycine and NaCl

✍ Scribed by Tsutomu Arakawa

Publisher
Wiley (John Wiley & Sons)
Year
1989
Tongue
English
Weight
263 KB
Volume
28
Category
Article
ISSN
0006-3525

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✦ Synopsis

Effect of glycine and NaCl on the thermal denaturation of /I-lactoglobulin was examined. The results showed that the transition temperature of 8-lactoglobulin is increased by the addition of glycine and NaCl at 0.5 and 1M. This observed stabilization by glycine and NaCl was interpreted in terms of their favorable interactions with the native state of /I-lactoglobulin and unfavorable interactions with the denatured state.

📜 SIMILAR VOLUMES

The Comparative Heat Stability of Bovine
The Comparative Heat Stability of Bovine β-Lactoglobulin in Buffer and Complex Media
✍ Galani, Despina; Apenten, Richard K. Owusu 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 287 KB

The heat stability of b-lactoglobulin (b-lg) is usually described with reference to a concentration-dependent pseudo-rate constant k. Kinetic and thermodynamic parameters for the irreversible denaturation of b-lg, in a whey protein mixture dissolved in Tris-HCl bu †er, were examined over a wide temp