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Secondary structure and colloidal stability of beta-casein in microheterogeneous water-ethanol solutions
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| dc.contributor.author | Faizullin D. | |
| dc.contributor.author | Konnova T. | |
| dc.contributor.author | Haertlé T. | |
| dc.contributor.author | Zuev Y. | |
| dc.date.accessioned | 2018-09-19T20:27:17Z | |
| dc.date.available | 2018-09-19T20:27:17Z | |
| dc.date.issued | 2017 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.uri | https://dspace.kpfu.ru/xmlui/handle/net/142916 | |
| dc.description.abstract | © 2016 Elsevier LtdDynamic light-scattering (DLS), fluorescence spectroscopy (FS) and circular dichroism (CD) techniques were applied to study the influence of alcohol on beta-casein (b-CN) self-association and the secondary structure in a wide range of temperatures and ethanol concentrations. Temperature induced micellization and demicellization transitions of b-CN in water-ethanol solutions are revealed on the basis of the DLS data. The obtained results indicate that the association of b-CN at low and high alcohol concentrations proceeds through different mechanisms. It is suggested that the solvent microheterogeneity independently modulates both the secondary structure and the colloid properties of b-CN. | |
| dc.relation.ispartofseries | Food Hydrocolloids | |
| dc.subject | Beta-casein | |
| dc.subject | Micellization | |
| dc.subject | Secondary structure | |
| dc.subject | Solvent microheterogeneity | |
| dc.subject | Water-ethanol solutions | |
| dc.title | Secondary structure and colloidal stability of beta-casein in microheterogeneous water-ethanol solutions | |
| dc.type | Article | |
| dc.relation.ispartofseries-volume | 63 | |
| dc.collection | Публикации сотрудников КФУ | |
| dc.relation.startpage | 349 | |
| dc.source.id | SCOPUS0268005X-2017-63-SID84988492984 |
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Коллекция содержит публикации сотрудников Казанского федерального (до 2010 года Казанского государственного) университета, проиндексированные в БД Scopus, начиная с 1970г.