Preparation of α-Lactalbumin from Cow's or Goat's Milk: A Method Improving the Yield
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
1. Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milk;Aschaffenburg;Biochem. J.,1957
2. Preparation of α-lactalbumin from milk whey by precipitation with acetone;Bleumink;Netherlands Milk Dairy J.,1966
3. Biologieal role of α-lactalbumin: A review;Ebner;J. Dairy Sci.,1968
4. Separation of β-lactoglobulin from other milk serum proteins by trichloroacetic acid;Fox;J. Dairy Sci.,1967
5. Isolation of crystalline α-lactalbumin from milk;Gordon;J. Amer. Chem. Soc,1953
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1. Isolation, purification, and alteration of some functional groups of major milk proteins: A review;Critical Reviews in Food Science and Nutrition;1997-11
2. Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase;Journal of Food Science;1997-03
3. Proteins of Milk;Fundamentals of Dairy Chemistry;1988
4. Nomenklatur und einige Eigenschaften der Molkenproteine. 2. Mitt. α-Lactalbumin, Immunoglobuline, Proteose-Peptone, Minorproteine und Enzyme;Food / Nahrung;1981
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