Gelling properties of heat-denatured β-lactoglobulin aggregates in a high-salt buffer

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 10, 2002, Pages 2987-2992

  Vittayanont, Manee ^a   Steffe, James F ^a   Flegler, Stanley L ^b   Smith, Denise M ^c  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c UNIVERSITY OF IDAHO   (United States)

Author keywords

lactoglobulin; Denaturation; Gelation; Microstructure; Rheology

Indexed keywords

BETA LACTOGLOBULIN; BUFFER; LACTOGLOBULIN; PHOSPHATE; SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; CONCENTRATION (PARAMETERS); DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; FOOD HANDLING; FOOD PROCESSING; GEL; HEAT; HEAT TREATMENT; LOW TEMPERATURE; MEAT; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN DENATURATION; SCANNING ELECTRON MICROSCOPY; SOLUTION AND SOLUBILITY;

BUFFERS; CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD TECHNOLOGY; GELS; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MICROSCOPY, ELECTRON, SCANNING; PHOSPHATES; PROTEIN DENATURATION; RHEOLOGY; SODIUM CHLORIDE; SOLUTIONS;

EID: 0037041940     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011410p     Document Type: Article

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