𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Thermal Denaturation and Aggregation of Proteins in Minced Fish as Studied by a Thermomechanical Method

✍ Scribed by EDWARD KOLAKOWSKI; MAREK WIANECKI

Book ID
108816584
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
238 KB
Volume
55
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Reversibility of thermal transitions in
Reversibility of thermal transitions in proteins: Racemization and aggregation as factors in the reversible denaturation of a soluble keratin derivative (SCMKA)
✍ B. S. Harrap πŸ“‚ Article πŸ“… 1969 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 749 KB

The reversibility of the thermal denaturation of a low-sulfur fraction of solubilized wool keratin (SCMKA) has been studied under a variety of conditions of time, protein concentration, and pH. Two types of irreversibility for the transition have been encountered. One of these is associated with an