Mechanisms of heat damage in proteins
Open Access
- 9 March 1970
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 24 (1), 313-329
- https://doi.org/10.1079/bjn19700031
Abstract
1. Bovine plasma albumin (BPA) containing approximately 14% moisture, when heated for 27 h at 115 all the amino acids except glutamic acid and those with paraffin side-chains, showed considerable losses. Isoleucine also showed some loss through racemization to alloisoleucine.Keywords
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