2001
DOI: 10.1006/jmbi.2001.5188
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Characterization of pH-induced transitions of β-lactoglobulin: ultrasonic, densimetric, and spectroscopic studies 1 1Edited by C. R. Matthews

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Cited by 208 publications
(204 citation statements)
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“…Importantly, the pKa values obtained, 2.9, 4.9, and 6.8, were consistent with those obtained previously with different methods (11,12). From the PCA, CSDs for each transition, S 1 -S 2 , S 2 -S 3 , and S 3 -S 4 , were also obtained ( Fig.…”
Section: Resultssupporting
confidence: 89%
See 1 more Smart Citation
“…Importantly, the pKa values obtained, 2.9, 4.9, and 6.8, were consistent with those obtained previously with different methods (11,12). From the PCA, CSDs for each transition, S 1 -S 2 , S 2 -S 3 , and S 3 -S 4 , were also obtained ( Fig.…”
Section: Resultssupporting
confidence: 89%
“…Between pH 2 and 8, ␤LG exhibits a number of pH-induced structural transitions as well as changes in the association state and stability. These transitions are generally summarized by a four-state mechanism between M, Q, N, and R states, with pK a,M-Q ϭ 3, pK a,Q-N ϭ 5, and pK a,N-R ϭ 7, respectively (see Scheme 1) (11,12).…”
mentioning
confidence: 99%
“…As an alternative to fluorescence, we measured for solutions that contained PEVK fragments the ultrasonic velocity, a characteristic that can be used to assess changes in protein hydration and conformation (19) . An equal volume of CaCl 2 stock was added to both the cell with protein (3 M in AB buffer) and the reference cell (AB buffer).…”
Section: Methodsmentioning
confidence: 99%
“…Whey proteins in milk are mostly β-lactoglobulin, α-lactalbumin and serum albumin (El-Zahar et al, 2004). Bovine β-lactoglobulin is highly stable at acidic pH, resisting denaturation at pH values as low as 1, but is easily denatured at alkaline pHs (above pH 9) (Taulier and Chalikian, 2001). Studies by Fu et al (2002) and Takagi et al (2003) demonstrated that native β-lactoglobulin is almost entirely resistant to pepsin degradation at low pH and also that the protein remained intact in simulated gastric fluids (3.2 mg/mL pepsin in 0.03 M NaCl, pH adjusted to 1.2 with HCl).…”
Section: Whey Proteinmentioning
confidence: 99%