Use of Reducing/Nonreducing Two-Dimensional Electrophoresis for the Study of Disulfide-Mediated Interactions between Proteins in Raw and Heated Bovine Milk-Reference-Cited by-同舟云学术

Use of Reducing/Nonreducing Two-Dimensional Electrophoresis for the Study of Disulfide-Mediated Interactions between Proteins in Raw and Heated Bovine Milk

Published:2009-06-15 Issue:13 Volume:57 Page:5948-5955
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chevalier François¹,Hirtz Christophe²,Sommerer Nicolas²,Kelly Alan L.¹

Affiliation:

1. Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland

2. Proteomic Platform, INRA, Montpellier, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900518n

Reference51 articles.

1. Complex Between β-Lactoglobulin and κ-Casein. A Review

2. Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin

3. Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment

4. Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases

5. Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system

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