Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk

International Dairy Journal

Volumn 10, Issue 8, 2000, Pages 509-518

  Oldfield, David J ^a   Singh, Harjinder ^a   Taylor, Michael W ^a   Pearce, Kevin N ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Lactalbumin; Lactoglobulin; Denaturation; Heat treatment; pH

Indexed keywords

CASEIN; LACTOGLOBULIN; MATHEMATICAL MODEL; MICELLE; MILK; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; PROTEIN SUBUNIT; ULTRACENTRIFUGATION;

EID: 0033668026     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00087-X     Document Type: Article

References (32)

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