Protein stabilizing potential of simulated honey sugar cocktail and honey: A case study with bovine serum albumin, ovalbumin and lysozyme / Wong Yin How
The protein stabilizing potential of honey was elucidated using simulated honey sugar cocktail (SHSC) on three model proteins, namely, bovine serum albumin (BSA), ovalbumin and lysozyme. The chemical (urea and guanidine hydrochloride) and thermal denaturation curves of these proteins were shifted to...
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| Format: | Thesis |
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2016
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| Online Access: | http://studentsrepo.um.edu.my/6251/4/yin_how.pdf http://studentsrepo.um.edu.my/6251/ |
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