Characterization of intermediates formed during heat-induced aggregation of β-lactoglobulin AB at neutral pH

International Dairy Journal

Volumn 9, Issue 11, 1999, Pages 791-800

  Schokker, E P ^a   Singh, H ^a   Pinder, D N ^c   Norris, G E ^c   Creamer, L K ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^c NONE

Author keywords

Lactoglobulin; Gelation; Heat induced aggregation; Whey protein

Indexed keywords

BETA LACTOGLOBULIN; CHROMATOGRAPHY; DIMERIZATION; DISULFIDE BOND; GEL PERMEATION CHROMATOGRAPHY; HEAT TREATMENT; OLIGOMER; PH; PROTEIN AGGREGATION; SODIUM CHLORIDE;

EID: 0033501546     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00148-X     Document Type: Article

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