I am interested in understanding the effect of thermal treatments on proteins denaturation into food simulant.
Actually, I have already performed tests onto acqueous solutions of different kind of proteins (BSA, whey proteins) but I would like to "complicate" a little bit the system in order to assess whether some other compounds (sugars, salts etc.) could have an influence on the induction of structure modification by temperature.
Dear Daniele
i do not understood if you looking for a mtehod that help to you to perform this investigation or for suggestions about possibile compounds to screen.
About the first point, if you have access on a RT-PCR machine you can easly perform the DSF (differential scanning fluorimetry) which with low protein amount in short time give you an idea of the thermal stabilization induced from a component of the buffer on the protein. Of course for each buffer you need to do the blank, with out protein to be sure that the compounds itself do not affect the fluorescence of the probe SYpro organge.
ciao
Manuele
Dear Manuele,
thanks for your kind reply. I know several methods for the evaluation of structure modification of proteins, the only thing I am concerned about is how to prepare a solution which can act as a "food simulant".
- Badges
- Science topic
- Similar topics
- Chemistry
- Sulfites
- Inorganic Chemistry
- Inorganic Chemicals
- Salts