Heat-induced covalent complex between casein micelles and β-lactoglobulin from goat's milk: Identification of an involved disulfide bond

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 1, 2002, Pages 185-191

  Henry, G ^a   Molle, D ^a   Morgan, F ^b   Fauquant, J ^a   Bouhallab, S ^a  

^a CEMAGREF   (France)

^b ITPLC   (France)

Author keywords

lactoglobulin casein complex; Disulfide bond; Enzyme digestion; Goat milk; Mass spectrometry

Indexed keywords

BETA LACTOGLOBULIN; CASEIN; DISULFIDE; LACTOGLOBULIN;

ANIMAL; ARTICLE; CHEMISTRY; COVALENT BOND; DISULFIDE BOND; FEMALE; GOAT; HEAT; HEAT TREATMENT; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; MICELLE; MILK; PH; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; TEMPERATURE DEPENDENCE; WHEY;

ANIMALIA; CAPRA HIRCUS;

ANIMAL; CASEINS; CHROMATOGRAPHY, LIQUID; DISULFIDES; FEMALE; GOATS; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MICELLES; MILK; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SUPPORT, NON-U.S. GOV'T;

EID: 0036006646     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010625w     Document Type: Article

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