A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding-Reference-Cited by-同舟云学术

A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding

Published:2022-09 Issue: Volume:130 Page:107682
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Le,Zheng Yuanrong,Zhou Changyu,Pan Daodong^ORCID,Geng Fang^ORCID,Cao Jinxuan,Xia Qiang^ORCID

Funder

National Natural Science Foundation of China

Zhejiang Province Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

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3. Method to characterize and monitor covalent interactions of flavor compounds with β-lactoglobulin using mass spectrometry and proteomics;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

4. The effects of high-intensity ultrasound on the structural and functional properties of α-lactalbumin, β-lactoglobulin and their mixtures;Chandrapala;Food Research International,2012

5. Structure, oligomerisation and interactions of β-lactoglobulin. Milk proteins-from structure to biological properties and health aspects;Crowther,2016

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