Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties-Reference-Cited by-同舟云学术

Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties

Published:2019-02-27 Issue:11 Volume:67 Page:3256-3265
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mendoza-Sánchez Liliana G.¹,Jiménez-Fernández Maribel²,Melgar-Lalanne Guiomar²,Gutiérrez-López Gustavo F.¹,Hernández-Arana Andrés³^ORCID,Reyes-Espinosa Francisco³,Hernández-Sánchez Humberto¹^ORCID

Affiliation:

1. Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Adolfo López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa, CP. 07738 Mexico City, México

2. Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas, CP. 91190 Xalapa, Veracruz, México

3. Área de Biofisicoquimica, Depto. de Química, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, CP. 09340 Mexico City, México

Funder

Secretar?a de Investigaci?n y Posgrado, Instituto Polit?cnico Nacional

Consejo Nacional de Ciencia y Tecnolog?a

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05174

Reference52 articles.

1. Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

2. Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating