Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose-β-lactoglobulin conjugates heated near neutral pH

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1489-1494

  Bouhallab, Saïd ^a   Morgan, François ^a   Henry, Gwénaële ^a   Mollé, Daniel ^a   Léonil, Joëlle ^a  

^a CEMAGREF   (France)

Author keywords

Heat stability; Lactose LG conjugates; Polymerization; Solubility

Indexed keywords

BETA LACTOGLOBULIN; LACTOGLOBULIN; LACTOSE;

ARTICLE; CHEMISTRY; COOKING; COVALENT BOND; DIMERIZATION; DRUG STABILITY; GEL CHROMATOGRAPHY; GLYCOSYLATION; HEAT; PH; POLYMERIZATION; PROTEIN BINDING; SOLUBILITY; THERMOSTABILITY;

CHROMATOGRAPHY, GEL; COOKERY; DIMERIZATION; DRUG STABILITY; GLYCOSYLATION; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; LACTOSE; SOLUBILITY;

EID: 0032941281     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9802474     Document Type: Article

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