Interaction between β-lactoglobulin and lactase and its effect on enzymatic activity

Author:

Jiménez-Guzmán Judith,Sarabia-Leos Christian,Cruz-Guerrero Alma E.,Rodriguez-Serrano Gabriela M.,López-Munguía Agustín,Gómez-Ruiz Lorena,García-Garibay Mariano

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference16 articles.

1. Enzyme thermostabilization by bovine serum albumin and other proteins: Evidence for hydrophobic interactions;Chang;Biotechnology and Applied Biochemistry,1995

2. Effect of milk and milk constituents on heat stability of lactase from Saccharomyces lactis;Chen;Journal of the Chinese Agricultural Chemical Society,1991

3. Beta-Lactoglobulin;Creamer,2003

4. The activity of lactase (Streptococcus thermophilus) in milk and sweet whey;Greenberg;Food Chemistry,1984

5. Studies on the thermostability of lactase (Streptococcus thermophilus) in milk and sweet whey;Greenberg;Journal of Dairy Research,1985

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