Effect of Denaturing Agents on Stability of Casein, Milk, and Sterile Concentrated Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
1. Viscosity Changes in Concentrated Skimmilk Treated with Alkali, Urea and Calcium-Complexing Agents. I. The Importance of the Casein Micelle;Beeby;J. Dairy Research,1959
2. The Preparation and Enzymatic Hydrolysis of Reduced and S-Carboxymethylated Proteins;Crestfield;J. Biol. Chem.,1963
3. Étude de la Caséine κ de Vache, Caractérisation de la Liaison sensible à 1’Action de la Présure;Jollès;Biochim. et Biophys. Acta,1963
4. Microscopic Observation of the Effect of Some Reagents on the Physical State of Casein;King;J. Dairy Research,1960
5. Mercapto Group Content and Denaturation of β-Lactoglobulin;Leslie;Arch. Biochem. Biophys.,1962
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Heat-Induced Milk Gels. V. Some Chemical Factors Influencing the Firmness;Journal of Dairy Science;1972-09
2. Relation entre les groupements sulfhydryles et la distribution azotée dans Ie lait de vaches individuelles1;Canadian Institute of Food Technology Journal;1970-04
3. Spectrofluorometric Method for the Determination of Sulfhydryl and Disulfide Groups in Milk Proteins;Journal of Dairy Science;1968-10
4. Effect of Modifying Histidine Residues in κ-Casein on Its Stabilizing Ability;Journal of Dairy Science;1967-04
5. Effect of Alkalization, Oxidation, Reduction, and Storage on Elution Patterns of κ-Casein Obtained by Gel Filtration;Journal of Dairy Science;1966-11
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