Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127670
Abstract: This study investigated the parallels in the influence of amino acid additives on thermal denaturation temperature (Td) and heat-set gelation of bovine serum albumin (BSA). Complete denaturation of BSA occurred only when the gelation temperature… read more here.
Keywords: set gelation; amino; amino acids; heat set ... See more keywords