Heat-induced aggregation of β-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration

International Dairy Journal

Volumn 10, Issue 4, 2000, Pages 233-240

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

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^c NONE

Author keywords

Lactoglobulin; Heat induced aggregation; Low pH

Indexed keywords

ANALYTICAL PROCEDURES AND TECHNIQUES; BETA LACTOGLOBULIN; GEL PERMEATION CHROMATOGRAPHY; IONIC STRENGTH; PARTICLE SIZE; PH; REACTION MECHANISM; TEMPERATURE;

EID: 0033846408     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00047-9     Document Type: Article

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