Structural biophysics of protein-surfactant complexes

• Grant number: 10/09277-7
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2011
• End date: January 31, 2013
• Field of knowledge: Biological Sciences - Biophysics - Molecular Biophysics
• Principal Investigator: Cristiano Luis Pinto de Oliveira
• Grantee: Cristiano Luis Pinto de Oliveira
• Host Institution: Instituto de Física (IF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The study of molecular interactions, particularly, protein-protein and protein-surfactant interactions, is veryimportant since is the basis for the understanding of more complexes systems. In this Research Project, acomprehensive study of interactions between proteins and various surfactant types is proposed, using acombination of calorimetric and scattering techniques. As a result, structural models will be obtained for theprotein-surfactants complexes for different protein types, surfactants and protein to surfactant ratios. Also, anew analysis method will be developed, permitting the correlation between structural parameters of thecomplexes with their thermodynamic properties. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

HUCK-IRIART, CRISTIAN; MONTES-DE-OCA-AVALOS, JUAN; LIDIA HERRERA, MARIA; JORGE CANDAL, ROBERTO; PINTO-DE-OLIVEIRA, CRISTIANO LUIS; LINARES-TORRIANI, IRIS. New insights about flocculation process in sodium caseinate-stabilized emulsions. Food Research International, v. 89, n. 1, p. 338-346, NOV 2016. (10/09277-7)

HUCK-IRIART, CRISTIAN; MONTES-DE-OCA-AVALOS, JUAN; LIDIA HERRERA, MARIA; JORGE CANDAL, ROBERTO; PINTO-DE-OLIVEIRA, CRISTIANO LUIS; LINARES-TORRIANI, IRIS. New insights about flocculation process in sodium caseinate-stabilized emulsions. Food Research International, v. 89, p. 9-pg., 2016-11-01. (10/09277-7)