Competing processes of micellization and fibrillization in native and reduced casein proteins-Reference-Cited by-同舟云学术

Competing processes of micellization and fibrillization in native and reduced casein proteins

Published:2016 Issue:32 Volume:18 Page:22516-22525
ISSN:1463-9076
Container-title:Physical Chemistry Chemical Physics
language:en
Short-container-title:Phys. Chem. Chem. Phys.

Author:

Portnaya Irina¹²³⁴,Avni Sharon¹²³⁴,Kesselman Ellina¹²³⁴,Boyarski Yoav⁵⁶⁷⁴,Sukenik Shahar⁵⁶⁷⁴,Harries Daniel⁵⁶⁷⁴,Dan Nily⁸⁹¹⁰¹¹,Cogan Uri¹²³⁴,Danino Dganit¹²³⁴

Affiliation:

1. Department of Biotechnology and Food Engineering

2. Technion – Israel Institute of Technology

3. Haifa 3200003

4. Israel

5. Institute of Chemistry and the Fritz Haber Research Center

6. The Hebrew University

7. Jerusalem 91904

8. Department of Chemical and Biological Engineering

9. Drexel University

10. Philadelphia

11. USA

Abstract

Competition between micellization and fibrillization in milk caseins, intrinsically disordered proteins (IDPs).

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://pubs.rsc.org/en/content/articlepdf/2016/CP/C6CP04582K

Reference65 articles.

1. Nomenclature of Proteins of Cow's Milk: Fifth Revision

2. The casein micelle: Historical aspects, current concepts and significance

3. On the structural models of bovine casein micelles—review and possible improvements

4. Separation and determination of denatured αs1-, αs2-, β- and κ-caseins by hydrophobic interaction chromatography in cows’, ewes’ and goats’ milk, milk mixtures and cheeses

5. Disorder in Milk Proteins: Caseins, Intrinsically Disordered Colloids

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