“…The far-UV spectrum of CD generally reflects secondary structures of protein (Sreerama et al, 1999;Johnson, 1999). Various empirical methods and analyses have been developed for quantitative estimation of the secondary structure content of protein (Bohm et al, 1992;Sreerama et al, 2000;Fink, 1995). Effects of sugars, such as mannitol, sucrose and trehalose, on protein stability in emulsion are controversial (Sah, 1999a,b;Kang and Singh, 2003).…”