Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Effect on Association Behavior and Protein Conformation-Reference-Cited by-同舟云学术

Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Effect on Association Behavior and Protein Conformation

Published:1998-12-10 Issue:1 Volume:47 Page:83-91
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Morgan François¹,Léonil Joëlle¹,Mollé Daniel¹,Bouhallab Saïd¹

Affiliation:

1. INRA, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9804387

Reference33 articles.

1. Bovine β-lactoglobulin at 1.8 Å resolution — still an enigmatic lipocalin

2. Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heat

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