Denaturation of ricin D in frozen aqueous solutions.
نویسندگان
چکیده
منابع مشابه
Denaturation and Viscosity of Whey Proteins Solutions as Affected by Frozen Storage
Concentrated solutions of whey proteins (WPC) were prepared from sweet whey by ultrafiltration technique, and stored at – 18°C up to three months. Denaturation degree and viscosity of WPC solutions were assessed. Denaturation degree of whey protein solutions increased significantly (P<0.05) as affected by duration of frozen storage and protein content. The highest degree of denaturation was fou...
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15 صفحه اولProtein denaturation in frozen stored hake (Merluccius merluccius L
Protein solubility of whole and minced muscle of hake (Merluccius merluccius L.) was evaluated at different temperatures of storage: -5°, -12° and -20°C. Proteins soluble in 1% NaCl did not show any change at any of the temperatures of storage, while the 5% NaCl-soluble proteins decreased significantly when whole hake was stored at -5° and 12°C (p < 0.01). A correlation was found between the de...
متن کاملEffect of sodium tetraborate (borax) on the thermal properties of frozen aqueous sugar and polyol solutions.
The effect of sodium tetraborate (Na(2)B(4)O(7), borax) on the thermal property of frozen aqueous sugar and polyol solutions was studied through thermal analysis. Addition of borax raised the thermal transition temperature (glass transition temperature of maximally freeze-concentrated solutes; T(g)') of frozen sucrose solutions depending on the borax/sucrose concentration ratios. Changes in the...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1988
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.52.2547