Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme
Author:
Affiliation:
1. Fonterra Research Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, New Zealand
2. Van’t Hoff Laboratory for Physical and Colloid Chemistry, Padualaan 8, Utrecht University, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401270h
Reference24 articles.
1. Interaction between lactoferrin and casein micelles in skimmed milk
2. Walstra, P.; Jenness, R.Dairy Chemistry and Physics;John Wiley and Sons:New York, 1984; p229–253.
3. Interaction of Lactoferrin and Lysozyme with Casein Micelles
4. Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature
5. Size-related differences in bovine casein micelles
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