Dynamical transition in a large globular protein: Macroscopic properties and glass transition

Dynamical transition in a large globular protein: Macroscopic properties and glass transition

Hydrated soy-proteins display different macroscopic properties below and above approximately 25%moisture. This is relevant to the food industry in terms of processing and handling. Quasi-elastic neutronspectroscopy of a large globular soy-protein, glycinin, reveals that a similar moisture-content de...

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Bibliographic Details
Main Authors: Kealley, Cat, Sokolova, A., Kearley, G., Kermner, E., Russina, M., Faraone, A.
Format: Journal Article
Published: Elsevier 2010
Subjects:
moisture content
Globular protein
Dynamic
Temperature
Online Access:http://hdl.handle.net/20.500.11937/22766

Internet

http://hdl.handle.net/20.500.11937/22766

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