Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail

Effect of simulated honey sugar cocktail (SHSC) on chemical and thermal stability of ovalbumin (OVA) was investigated using multiple-spectroscopic techniques. Urea-induced denaturation of OVA produced a transition, characterized by the start-, the mid- and the end-points at 3.2M, 5.9/5.6M and 8.5/8....

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Bibliographic Details
Main Authors: Wong, Y.H., Kadir, H.A., Tayyab, S.
Format: Article
Published: Elsevier 2015
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