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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| Format: | Article |
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Elsevier
2015
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