期刊论文

Oliveira, Cristiano L. P.

英文

Food Hydrocolloids

0268-005X

2018

82

19-28

10.1016/j.foodhyd.2018.03.043

We are grateful to Prof. Teresa Lamy, Dr. Evandro L. Duarte, Prof. Shirley Schreier, Dr. Jose C. Bozelli Jr. and Valquiria Pianheri Souza for collection of spectra, Pro. Xianyang Fang for help of SEM measurement. Yang Sun is supported by São Paulo Research Foundation (FAPESP, 13/09604-6 ), National Natural Science Foundation of China (NSFC, 21606077 ), Science and Technology Research Project of Education Department of Hubei Province ( Q20162605 ) and Natural Science Foundation of Hubei Province ( 2016CFB317 ). CLPO was supported by National Council for Scientific and Technological Development ( 304861/2015-4 ), the Coordination for the Improvement of Higher Education Personnel ( 431/15 ), the National Institute of Science and Technology Complex Fluids (INCT-FCx) , and the São Paulo Research Foundation (FAPESP, 15/01732-0 ).

本校为其他机构

With well-known nutritional properties, casein contributes to about 80% of protein content in milk and has been classified as highly intrinsically disordered protein (IDP). In this paper, the sulfate dodecyl sodium (SDS)-induced conformational changes of bovine casein were studied by multi-techniques. Isothermal titration calorimetry (ITC) and differential scanning calorimetry (DSC) were used to obtain the stoichiometry of conformational changes and the thermal stability of the formed complexes. Spectral results indicated that casein presented ...