Formation of β-Lactoglobulin Nanofibrils by Microwave Heating Gives a Peptide Composition Different from Conventional Heating-Reference-Cited by-同舟云学术

Formation of β-Lactoglobulin Nanofibrils by Microwave Heating Gives a Peptide Composition Different from Conventional Heating

Published:2012-08-24 Issue:9 Volume:13 Page:2868-2880
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Hettiarachchi Charith A.¹²,Melton Laurence D.¹²,Gerrard Juliet A.¹³⁴,Loveday Simon M.¹

Affiliation:

1. Riddet Institute, Private Bag 11222, Palmerston North 4442, New Zealand

2. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand

3. Biomolecular Interaction Centre and School of Biological Sciences, University of Canterbury, Private Bag 4800, Christchurch 8140, New Zealand

4. Industrial Research Limited, PO Box 31310, Lower Hutt 5040, New Zealand

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm300896r

Reference69 articles.

1. Edwards, P. B.; Creamer, L. K.; Jameson, G. B.InMilk Proteins: From Expression to Food;Thompson, A., Boland, M., Singh, H., Eds.Academic Press:San Diego, CA, 2008; p164.

2. Structural Basis of the Tanford Transition of Bovine β-Lactoglobulin,

3. An asymmetric dimer of β-lactoglobulin in a low humidity crystal form—Structural changes that accompany partial dehydration and protein action

4. The lipocalin protein family: structure and function

5. Bovine β-Lactoglobulin Is Dimeric Under Imitative Physiological Conditions: Dissociation Equilibrium and Rate Constants over the pH Range of 2.5–7.5

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