Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions
Miao Hu, Guannan Liu, Xiaoqian Du, Xiaoying Zhang, Baokun Qi, Yang Li
Topics & Concepts
ChemistryMaillard reactionPolyethylene glycolDextranPEG ratioConjugateDenaturation (fissile materials)BiophysicsPEGylationSodium dodecyl sulfateGlycosylationChromatographyGlycationMacromolecular crowdingBiochemistryNuclear chemistryMathematical analysisReceptorBiologyMathematicsFinanceMacromoleculeEconomicsProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes