Investigation of bovine serum albumin denaturation using ultrasonic spectroscopy

The ability of ultrasound spectroscopy to characterise protein denaturation at relatively high concentrations and under conditions found in foods, is examined. Measurement of longitudinal sound velocity against concentration and frequency (20-160 MHz) for the bovine serum albumin monomer at pH 7.0 g...

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Bibliographic Details
Main Authors: Malcolm J.W. Povey, Jonathan D. Moore, Julian Braybrook, Howard Simons, Ron Belchamber, Meera Raganathan, Valerie Pinfield
Format: Default Article
Published: 2011
Subjects:
Chemical engineering not elsewhere classified
Ultrasound spectroscopy
Compressibility
Bovine serum albumin
Aggregation
Gelation
Protein-protein interactions
Protein-solvent interactions
Chemical Engineering not elsewhere classified
Online Access:https://hdl.handle.net/2134/11088
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https://hdl.handle.net/2134/11088

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