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- Ullah, Aman, et al. Show all 5 Authors
- Food chemistry 2012 v.135 no.4 pp. 2245-2252
- Fourier transform infrared spectroscopy; denaturation; differential scanning calorimetry; enthalpy; fluorescence; high pressure treatment; hydrophobicity; pH; sulfhydryl groups; temperature
- ... High pressure processing of ovotransferrin was carried out to study the structural and physiochemical changes of ovotransferrin under various pressure levels. At pH 8 and pressures higher than 200MPa, a decrease in total sulfhydryl groups and an increase in surface hydrophobicity were observed along with a partial aggregation. A gradual shift of denaturation peak towards higher temperature was not ...