Study of factors influencing protein esterification using ß-lactoglobulin as a model

Journal of Food Biochemistry

Volumn 24, Issue 5, 2000, Pages 381-398

  Sitohy, Mahmoud ^a,b   Chobert, Jean Marc ^a   Haertle, Thomas ^a  

^a CEMAGREF   (France)

^b Zagazig University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034342594     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2000.tb00708.x     Document Type: Article

References (15)

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2. BRIAND, L., CHOBERT, J.-M. and HAERTLÉ, T. 1994. Tryptic hydrolysis of esters of ß-casein and ß-lactoglobulin. Milchwissenschaft 49, 367-371.
3. BRIAND, L., CHOBERT, J.-M. and HAERTLÉ, T. 1995. Peptic hydrolysis of esterified ß-casein and ß-lactoglobulin. Int. J. Peptide Protein Res. 46, 30-36.
4. CHOBERT, J.-M., BRIAND, L., GRINBERG, V. and HAERTLÉ, T. 1995. Impact of esterification on the folding and susceptibility to peptic proteolysis of ß-lactoglobulin. Biochim. Biophys. Acta 1248, 170-176.
5. CHOBERT, J.-M., TOUATI, A., BERTRAND-HARB, C., DALGALARRONDO, M., NICOLAS, M-G. and HAERTLÉ, T. 1990. Ethyl substituted ß-casein. Study of differences between esterified and reductively alkylated ß-casein derivatives. J. Agric. Food Chem. 38, 1321-1326.
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7. FRAENKEL-CONRAT, H. and OLCOTT, H.S. 1945. Esterification of proteins with alcohols of low molecular weights. J. Biol. Chem. 161, 259-268.
8. HALPIN, M.I. and RICHARDSON, T. 1985. Elected functionality changes of ß-lactoglobulin upon esterification of side chain carboxyl groups. J. Dairy Sci. 68, 3189-3198.
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11. MATTARELLA, N.L., CREAMER, K.L. and RICHARDSON, T. 1983. Amidation or esterification of bovine ß-lactoglobulin to form positively charged proteins. J. Agric. Food Chem. 31, 968-972.
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