Effect of underwater high-current discharge on the properties of low-concentration β-lactoglobulin solutions

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 2, 2003, Pages 151-159

  Kimeldorf, M ^a   Gleizer, S ^a   Krasik, Ya E ^a   Felsteiner, J ^a   Brumfeld, V ^b   Zuckerman, H ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b WEIZMANN INSTITUTE OF SCIENCE   (Israel)

Author keywords

lactoglobulin; High current discharges; Shock waves

Indexed keywords

5,5' DITHIOBIS(2 NITROBENZOIC ACID); BETA LACTOGLOBULIN; THIOL GROUP; TRYPTOPHAN;

ARTICLE; CHEMICAL MODIFICATION; CHEMICAL REACTION; CIRCULAR DICHROISM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRIC CURRENT; ENERGY; ENTHALPY; FLUORESCENCE ANALYSIS; HYDROPHOBICITY; INFRARED RADIATION; LIGHT; PH; PROTEIN AGGREGATION; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; PROTEIN TERTIARY STRUCTURE; SHOCK WAVE; STRUCTURE ANALYSIS; SURFACE PROPERTY; TIME; ULTRAVIOLET SPECTROSCOPY; X RAY; X RAY CRYSTALLOGRAPHY;

MUS;

EID: 0038279906     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00007-9     Document Type: Article

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