Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin-Reference-Cited by-同舟云学术

Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin

Published:2021-04 Issue: Volume:142 Page:110179
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Wei,Qu Xiaoqing,Deng Chujun,Dai Lei,Zhou Haoyu,Xu Guihua,Li Bo,Yulia Nazarenko,Liu Changzhong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

1. Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis;Adal;Biomacromolecules,2017

2. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH;Ako;Soft Matter,2009

3. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

4. Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate;Al-Hanish;Food Hydrocolloids,2016

5. A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin;Ashoka;International Dairy Journal,2010

Cited by 16 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. Exploration of dynamic interaction between β-lactoglobulin and casein micelles during UHT milk process;International Journal of Biological Macromolecules;2024-10

2. Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability;Journal of Food Science;2024-08

3. Isolation of Prunus persica kernel protein and its physicochemical properties and aggregating performance modulated by heating and ultrasonication;Sustainable Chemistry and Pharmacy;2024-04

4. A comprehensive evaluation of milk protein molecular weight distribution based on exclusion chromatography dataset;Food Chemistry;2024-03

5. Improvement of oxidized myofibrillar protein gel properties by black rice extract;Food Chemistry: X;2024-03