Formation of new protein structures in heated mixtures of BSA and α- lactalbumin

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1548-1556

  Havea, Palatasa ^a   Singh, Harjinder ^a   Creamer, Lawrence K ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

lactalbumin dimers; lactalbumin trimers; lactalbumin BSA adducts; Disulfide bond interchange; Disulfide bonded aggregates; Heterogeneous aggregates; Homogeneous aggregates; Size exclusion high performance liquid chromatography; Thermal denaturation; Two dimensional polyacrylamide gel electrophoresis

Indexed keywords

ALPHA LACTALBUMIN; BIOPOLYMER; BOVINE SERUM ALBUMIN; DIMER; LACTALBUMIN; MONOMER; THIOL GROUP;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DISULFIDE BOND; HEAT; HEATING; PROTEIN CONFORMATION; PROTEIN POLYMERIZATION; PROTEIN PROTEIN INTERACTION; PROTEIN QUATERNARY STRUCTURE; REACTION ANALYSIS; STRUCTURE ANALYSIS; WHEY;

ANIMALS; BIOPOLYMERS; CATTLE; HEAT; LACTALBUMIN; PROTEIN CONFORMATION; SERUM ALBUMIN, BOVINE;

EID: 0034111243     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990736j     Document Type: Article

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