The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin-Reference-Cited by-同舟云学术

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The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin

Published:2015-04 Issue: Volume:173 Page:163-170
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lam Ricky S.H.,Nickerson Michael T.

Funder

National Science and Engineering Research Council of Canada

Canadian Dairy Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Rapid formation of a molten globule intermediate in refolding of α-lactalbumin;Arai;Folding & Design,1996

2. Official method of analysis,2003

3. Comparative study on heat stability of camel and bovine apo and holo alpha-lactalbumin;Atri;Journal of Dairy Research,2010

4. Functional implications resulting from disruption of the calcium-binding loop in bovine α-lactalbumin;Berliner;Journal of Dairy Science,1991

5. Thermal modifications of structure and co-denaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases;Bertrand-Harb;Nahrung-Food,2002

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