Influence of thermally induced structure changes in diluted ß-lactoglobulin solutions on their surface activity and behavior in foam fractionation.

Koop, J; Merz, J; Wilmshöfer, R; Winter, R; Schembecker, G

Koop, J; Merz, J; Wilmshöfer, R; Winter, R; Schembecker, G.

Afiliación

Koop J; TU Dortmund University, Department of Biochemical and Chemical Engineering, Laboratory of Plant and Process Design, Emil-Figge-Str. 70, 44227 Dortmund, Germany. Electronic address: joerg.koop@tu-dortmund.de.
Merz J; Evonik Technology & Infrastructure GmbH, Rodenbacher Chaussee 4, 63457 Hanau-Wolfgang, Germany.
Wilmshöfer R; TU Dortmund University, Department of Biochemical and Chemical Engineering, Laboratory of Plant and Process Design, Emil-Figge-Str. 70, 44227 Dortmund, Germany.
Winter R; TU Dortmund University, Department of Chemistry and Chemical Biology, Physical Chemistry, Otto-Hahn-Str. 4a, 44227 Dortmund, Germany.
Schembecker G; TU Dortmund University, Department of Biochemical and Chemical Engineering, Laboratory of Plant and Process Design, Emil-Figge-Str. 70, 44227 Dortmund, Germany.

J Biotechnol ; 319: 61-68, 2020 Aug 10.

Article en En | MEDLINE | ID: mdl-32502511

Asunto(s)

Fraccionamiento Químico/métodos; Lactoglobulinas/análisis; Lactoglobulinas/química; Calor; Lactoglobulinas/metabolismo; Desnaturalización Proteica; Propiedades de Superficie

Palabras clave

Foam fractionation; Proteins; Secondary structure; Surface activity; Thermal denaturation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fraccionamiento Químico / Lactoglobulinas Idioma: En Revista: J Biotechnol Asunto de la revista: BIOTECNOLOGIA Año: 2020 Tipo del documento: Article Pais de publicación: Países Bajos

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