Simultaneous detection of α-Lactoalbumin, β-Lactoglobulin and Lactoferrin in milk by Visualized Microarray-Reference-Cited by-同舟云学术

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Simultaneous detection of α-Lactoalbumin, β-Lactoglobulin and Lactoferrin in milk by Visualized Microarray

Published:2017-09-12 Issue:1 Volume:17 Page:
ISSN:1472-6750
Container-title:BMC Biotechnology
language:en
Short-container-title:BMC Biotechnol

Author:

Li Zhoumin,Wen Fang,Li Zhonghui,Zheng Nan,Jiang Jindou,Xu Danke

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Research Foundation of Jiangsu Province Environmental Monitoring

Special Fund for Agro-scientific research in the Public interest

National Science Fund for Creative Research Groups

Publisher

Springer Science and Business Media LLC

Subject

Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s12896-017-0387-9.pdf

Reference56 articles.

1. Chatterton DEW, Smithers G, Roupas P, Brodkorb A. Bioactivity of β-lactoglobulin and α-lactalbumin—technological implications for processing. Int Dairy J. 2006;16(11):1229–40.

2. Wakabayashi H, Yamauchi K, Takase M. Lactoferrin research, technology and applications. Int Dairy J. 2006;16(11):1241–51.

3. Ferraro V, Madureira AR, Sarmento B, Gomes A, Pintado ME. Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin. Food Res Int. 2015;77:450–9.

4. Mayer HK, Raba B, Meier J, Schmid A. RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria. Dairy Sci Technol. 2010;90(4):413–28.

5. Anandharamakrishnan C, Rielly CD, Stapley AGF. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT Food Sci Technol. 2008;41(2):270–7.

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