Author： Hayakawa I. Linko Y.Y. Linko P.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.8, 1996-08, pp. : 756-762
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Abstract
High pressure denaturation of ovalbumin, bovine serum albumin (BSA) and beta-lactoglobulin was assessed by spectrofluorometry, specific rotation analysis and differential scanning calorimetry (DSC), and compared with heat and chemical denaturation. In all cases the denaturation caused by high pressure was similar to that caused by the cleavage of hydrogen bonds with urea or guanidine hydrochloride.
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