Purification and Characterization of Bovine β-Lactoglobulin Variants A and B (Characterization of Bovine β-Lactoglobulin Variants)
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University
2. School of Food Science & Technology Nanchang University
3. Jiangxi-OAI Joint Research Institute, Nanchang University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/3/26_399/_pdf
Reference26 articles.
1. Bello, M., Portillo-Téllez, M. D. C., and García-Hernández, E. (2010). Energetics of ligand recognition and self-association of bovine β-lactoglobulin: differences between variants A and B. Biochemistry, 50, 151-161.
2. Boardman, N. K. and Partridge, S. M. (1955). Separation of neutral proteins on ion-exchange resins. Biochem. J., 59, 543-552.
3. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 72, 248-254.
4. Dong, A., Huang, P, and Caughey, W.S. (1990). Protein secondary structures in water from second-derivative amide I infrared spectra. Biochemistry, 29, 3303-3308
5. Dong, A., Matsuura, J., Allison, S. D., Chrisman, E., Manning, M. C., and Carpenter, J. F. (1996b). Infrared and circular dichroism spectroscopic characterization of structural differences between β-lactoglobulin A and B. Biochemistry, 35, 1450-1457.
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