Steric Effects Governing Disulfide Bond Interchange during Thermal Aggregation in Solutions of β-Lactoglobulin B and α-Lactalbumin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 8098-8106

  Livney, Yoav D ^a   Verespej, Edita ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

lactalbumin; lactoglobulin; Cysteine; Disulfide bonds; Heat induced aggregation; Mass spectrometry; Thiol; Whey proteins

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; CYSTEINE; MONOMER; THIOL GROUP;

AQUEOUS SOLUTION; ARTICLE; DISULFIDE BOND; HEAT; IONIC STRENGTH; LITERATURE; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MOLECULAR INTERACTION; PH; PROTEIN AGGREGATION; PROTEIN FOLDING; PROTEIN INTERACTION; PROTEIN PURIFICATION; PROTEIN STRUCTURE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STEREOCHEMISTRY; SURFACE PROPERTY; TEMPERATURE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYSTEINE; DISULFIDES; HEAT; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; LACTOGLOBULINS; OSMOLAR CONCENTRATION; PROTEIN FOLDING; SODIUM CHLORIDE; SOLUTIONS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 0346336103     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034582q     Document Type: Article

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