Molten globule structures in milk proteins: Implications for potential new structure-function relationships

Journal of Dairy Science

Volumn 85, Issue 3, 2002, Pages 459-471

  Farrell Jr , H M ^a   Qi, P X ^a   Brown, E M ^a   Cooke, P H ^a   Tunick, M H ^a   Wickham, E D ^a   Unruh, J J ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Casein structure; Protein folding; Spectroscopy of proteins; Whey proteins

Indexed keywords

CASEIN; CHAPERONE; CHELATING AGENT; GUANIDINE; LACTALBUMIN; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; ELECTRON MICROSCOPY; INFRARED SPECTROSCOPY; MILK; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE;

ANIMALS; CASEINS; CHELATING AGENTS; CIRCULAR DICHROISM; GUANIDINE; LACTALBUMIN; MICROSCOPY, ELECTRON; MILK; MILK PROTEINS; MOLECULAR CHAPERONES; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 0036516861     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74096-4     Document Type: Conference Paper

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