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Filtering by: Subject Serum albumin Academic Affiliation Food Science and Technology

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Creator:

Kongraksawech, Teepakorn

Abstract:

The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...

Resource Type:

Masters Thesis

Full Text:

the Heat Denaturation of Bovine Serum Albumin (BSA) as Affected by Protein Concentration, pH, Ionic