Hydration induced structural changes in native, denatured and protected soy glycinin (11s)
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Date
2007-07
Journal Title
Journal ISSN
Volume Title
Publisher
Institute of Food Technologists
Abstract
Proteins and other biomolecules undergo a dynamic transition to a glass-like solid state with small atomic fluctuations. This dynamic transition can inhibit biological function and alter their material properties.
Description
Keywords
Hydration, Fluctuations, Phase transformations, Proteins, Biological functions, Glass
Citation
Appelqvist, I., Rout, M., Chanvrier, H., Dezfouli, M., Kelly, M., & Htoon, A., Kealley, C., Gilbert, E. P., Strounina, E., Whittaker, A., Gidley, M. J., & Lillford, P. (2007). Hydration induced structural changes in native, denatured and protected soy glycinin (11s). Presentation to the Intitute of Food Technologist's 67th Annual Meeting and Food Expo – “The Best of Food Thinking 2007 ”, 29th – 31st July 2007. Chicago, Illinois, USA: McCormick Place.