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【求助】求助两篇英文文献
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请大家帮忙找两篇文献： 第一篇题目名字是Effect of heat treatment on the antigenicity of bovine -lactalbumin and -lactoglobulin in whey protein isolate 作者: Bu GH (Bu, Guanhao)1, Luo YK (Luo, Yongkang)1, Zheng Z (Zheng, Zhe)1, Zheng H (Zheng, Hai)1 来源出版物: FOOD AND AGRICULTURAL IMMUNOLOGY 卷: 20 期: 3 页: 195-206 出版年: 2009 第二篇是Molecular modifications of beta-lactoglobulin upon exposure to high pressure 作者: Iametti S, Transidico P, Bonomi F, Vecchio G, Pittia P, Rovere P, DallAglio G 来源出版物: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 45 期: 1 页: 23-29 出版年: JAN 1997 需要全文，如果能找到请发到我的邮箱zhongjunzhen@163.com,非常感谢~~  [ Last edited by zhongjunzhen on 2009-11-12 at 16:31 ] |
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Irreversible modifications in tertiary structure, surface hydrophobicity and association state of beta-lactoglobulin were studied after exposure to high pressure (600 and 900 MPa for 5-20 and 1-10 min respectively) of solutions of the protein at neutral pH (pH 6.8) and at concentrations of 2.5, 5 and 10 mg/ml. Only minor irreversible structural modifications were evident even for treatments as intense as 15 min at 900 MPa. The occurrence of irreversible modifications was time-progressive at 600MPabut was complete within 2 min at 900 MPa. The irreversibly-modified protein was soluble, but some covalent aggregates were formed. Formation of aggregates increased with increasing protein concentration and was prevented by blocking the free thiolmoiety in each beta-lactoglobulin monomer. Results are discussed in the light of their practical relevance, and a unifying denaturation mechanism is proposed for beta-lactoglobulin. In the proposed mechanism, release of monomers represents one of the earliestevents, while association of transiently modified monomers stabilizes the denatured forms of the protein. 我找找 未必有 |
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