Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denatu...

abstractinteraction of ni complex(salen= n, n´-ethylene bis(salicylideneimine)) with hen egg-white lysozyme (hewl) was studied by absorption spectroscopy, competitive binding study and thermal denaturation study. the protein binding affinity of ni complex was found to be (3.0×103m−1). the binding plot obtained from the absorption titration data gives a binding constant of 2.4 (± 0.3)×103 m-1. i...

1. Staphylococci activated by rapid growth in the presence of excess O(2) and subsequently brought to a resting state by storage in Locke's solution at 5 degrees C. produce a significant rise in [phage] when added to phage-containing solutions. 2. For satisfactory activation the staphylococci require a period of active growth in the presence of oxygen. Activation proceeds best on the acid side ...

Structural transitions of DNA and bovine serum albumin (BSA) their complexes with methylene blue (MB) Hoechst 33258 (H33258) by UV-denaturation method have been studied. The obtained results revel that MB stabilizes both protein dimensional structure double-stranded structure, while H33258 destabilizes structure. It was also revealed the stabilizing effect on native is more pronounced at relati...

The extent of urea denaturation depends on the concentration of protein and urea and also on the temperature of the solution. Egg albumin solutions (0.9 per cent) are not denatured by 20 per cent urea, denature slowly with 25 per cent urea, and denature rapidly with 35 per cent urea at room temperature. At a higher temperature 30 per cent urea is rapidly effective. Denaturation of the egg album...