Effect of protein binding with phytic acid on the thermal gelation of bovine serum albumin and canola 12S globulin at the intermediate pH range
The present study was undertaken to examine how phytic acid interacted with canola 12S globulin at the intermediate pH range and to assess the effect of this interaction on thermal gelation. Bovine serum albumin (BSA) was used to form a model system to study the phytic acid binding to protein and it...
| Main Author: | |
|---|---|
| Published: |
2012
|
| Online Access: | http://hdl.handle.net/1993/7371 |