Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김길수 | - |
dc.contributor.author | 사홍기 | - |
dc.date.accessioned | 2016-08-28T11:08:03Z | - |
dc.date.available | 2016-08-28T11:08:03Z | - |
dc.date.issued | 2006 | - |
dc.identifier.issn | 0141-5492 | - |
dc.identifier.other | OAK-3283 | - |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/219686 | - |
dc.description.abstract | Emulsification of aqueous protein solutions in methylene chloride triggered the formation of water-insoluble aggregates at a water/methylene chloride interface. As a result, the amounts of β-lactoglobulin and ovalbumin recovered in water were 36 and 44%, respectively. Addition of 5 mm CHAPS in the aqueous phase raised the degree of β-lactoglobulin recovery to 96%. Sodium taurocholate, however, failed to improve protein recovery. The stabilizing effect of CHAPS was also protein-specific and concentration-dependent: at ≥5 mm, the surfactant caused unfolding of ovalbumin to make a water-soluble oligomer. CHAPS thus stabilizes proteins at an interface. © Springer 2006. | - |
dc.language | English | - |
dc.title | Improvement of interfacial protein stability by CHAPS | - |
dc.type | Article | - |
dc.relation.issue | 8 | - |
dc.relation.volume | 28 | - |
dc.relation.index | SCI | - |
dc.relation.index | SCIE | - |
dc.relation.index | SCOPUS | - |
dc.relation.startpage | 567 | - |
dc.relation.lastpage | 570 | - |
dc.relation.journaltitle | Biotechnology Letters | - |
dc.identifier.doi | 10.1007/s10529-006-0016-5 | - |
dc.identifier.wosid | WOS:000236846800007 | - |
dc.identifier.scopusid | 2-s2.0-33645841948 | - |
dc.author.google | Sah H. | - |
dc.author.google | Kim K.-S. | - |
dc.contributor.scopusid | 김길수(49763278600;13004871800) | - |
dc.contributor.scopusid | 사홍기(56127728100) | - |
dc.date.modifydate | 20220119161750 | - |