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In this study, the impact of high intensity ultrasound (HIU) on proteins in whey protein isolates was examined. Effects on thermal behavior, secondary structure and nature of intra- and intermolecular bonds during heat-induced gelling were investigated. Ultrasonication (24kHz, 300W/cm2, 2078J/mL) significantly reduced denaturation enthalpies, whereas no change in secondary structure was detected by...
The effect of urea and n-propanol on circular dichroism (CD) and viscosity of purified type1 collagen solution at various temperatures and differential scanning calorimetry (DSC) of rat-tail tendon (RTT) collagen fibre have been studied. CD reveals a spectrum with a positive peak at around 220nm and a negative peak at 200nm characteristics of collagen triple helix. The molar ellipticity decreases...
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