WHEY PROTEIN DENATURATION DETERMINED BY A NOVEL APPROACH OF ANALYSIS OF DIFFERENCE-UV SPECTRA

摘要

A novel approach in the analysis of difference-UV spectrophotometric data was implemented for determining the degree of denaturation of bovine serum albumin and whey protein isolate. Analysis was performed by subtracting separate spectra of native and denatured protein solutions at different denaturing conditions of temperature, pH and ethanol. Data on the kinetics of protein denaturation were compared to those from differential scanning calorimetry. The results provide evidence to a new methodology of protein denaturation evaluation which is sensitive and accurate.