Precision fermentation as a route to modify β-lactoglobulin structure through substitution of specific cysteine residues

Author:

Brune Sarah E.,Hoppenreijs Loes J.G.ORCID,Kühl Toni,Lautenbach Vanessa,Walter Johannes,Peukert Wolfgang,Schwarz Karin,Imhof Diana,Boom Remko M.,Krull Rainer,Keppler Julia K.,Biedendieck Rebekka

Funder

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

1. Tryptophan 19 residue is the origin of bovine β-lactoglobulin fluorescence;Albani;Journal of Pharmaceutical and Biomedical Analysis,2014

2. Role of free Cys121 in stabilization of bovine β-lactoglobulin B;Burova;Protein Engineering,1998

3. Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine β-lactoglobulin;Creamer;Journal of Agricultural and Food Chemistry,2004

4. Milk proteins|β-lactoglobulin;Creamer,2011

5. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959

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