Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk-Reference-Cited by-同舟云学术

Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk

Published:2006-08-25 Issue:19 Volume:54 Page:7339-7348
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Anema Skelte G.¹,Lee Siew Kim¹,Klostermeyer Henning¹

Affiliation:

1. Lehrstuhl für Chemie der Biopolymere, Technische Universität München, 85350 Freising, Germany, and Fonterra Research Centre, Private Bag 11029, Palmerston North, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061508%2B

Reference25 articles.

1. Heat Denaturation of β-Lactoglobulins A and B

2. The denaturation of α-lactalbumin and β-lactoglobulin in heated milk

3. The quantitative measurement of whey proteins using polyacrylamide-gel electrophoresis

4. Thermal Denaturation of Whey Proteins in Skim Milk

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