ShareThe effect of formaldehyde on the aggregation behaviour of bovine serum albumin during storage in the frozen and unfrozen states in the presence and absence of cryoprotectants and other low molecular weight hydrophilic compounds.
Author(s) : SOTELO C., MACKIE I. M.
Type of article: Article
Summary
Influence of temperature (40-70 deg C), ionic strength and cryoprotectants on the interaction between bovine serum albumin and formaldehyde. Electrophoretic study on polyacrylamide gel of bovine serum albumin aggregation in the presence of 0 to 100 ppm formaldehyde.
Details
- Original title: The effect of formaldehyde on the aggregation behaviour of bovine serum albumin during storage in the frozen and unfrozen states in the presence and absence of cryoprotectants and other low molecular weight hydrophilic compounds.
- Record ID : 1994-3618
- Languages: English
- Source: J. agric. Food Chem. - vol. 47 - n. 3
- Publication date: 1993
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Formaldehyde; Cryoprotectant; Meat; Beef; Albumin; Serum; Freezing
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