Effect of pH on the ternary solution behavior of β-lactoglobulin

Biotechnology Progress

Volumn 20, Issue 6, 2004, Pages 1741-1748

  Abascal, Dulce ^a   Lencki, Robert W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITION REACTIONS; CONCENTRATION (PROCESS); ETHANOL; GELS; PH EFFECTS; PRECIPITATION (CHEMICAL); SOLUTIONS; TERNARY SYSTEMS; THERMAL EFFECTS;

DESTABILIZATION; MACROSCOPIC MORPHOLOGY; MICROGELS; TERNARY PHASE DIAGRAMS (TPD);

SUGAR (SUCROSE);

ALCOHOL; LACTOGLOBULIN; MILK PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; PH; PHASE TRANSITION; PROTEIN CONFORMATION; SOLUTION AND SOLUBILITY; STRUCTURE ACTIVITY RELATION; TEMPERATURE;

ETHANOL; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MILK PROTEINS; PHASE TRANSITION; PROTEIN CONFORMATION; SOLUTIONS; STRUCTURE-ACTIVITY RELATIONSHIP; TEMPERATURE; WATER;

EID: 10044279272     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp0499350     Document Type: Article

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