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Polyol and sugar osmolytes stabilize the molten globule state of α-lactalbumin and inhibit amyloid fibril formation

Rahamtullah, Aziz Ahmad, Rajesh Mishra

2022Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics11 citationsDOI

Topics & Concepts

OsmolyteMolten globuleChemistryFibrilTrehaloseAmyloid (mycology)Congo redThioflavinPolyolSorbitolCircular dichroismBiophysicsBiochemistryProtein aggregationProtein foldingLactalbuminOrganic chemistryAdsorptionAlzheimer's diseaseBiologyMedicineDiseaseInorganic chemistryPathologyPolyurethaneProteins in Food SystemsAlzheimer's disease research and treatmentsFood composition and properties
Polyol and sugar osmolytes stabilize the molten globule state of α-lactalbumin and inhibit amyloid fibril formation | Litcius