Heat-induced redistribution of disultide bonds in milk proteins. 2. Disulfide bonding patterns between bovine β-lactoglobulin and κ-casein

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 25, 2004, Pages 7669-7680

  Lowe, Edwin K ^a   Anema, Skelte G ^a   Bienvenue, Annie ^b   Roland, Michael J ^a   Creamer, Lawrence K ^a   Jiménez Flores, Rafael ^b  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

lactoglobulin; casein; Disulfide bonds; Heat interactions

Indexed keywords

BETA LACTOGLOBULIN; CASEIN; CYSTEINE; MILK PROTEIN; PEPTIDE; TRYPSIN;

ARTICLE; COLLISIONALLY ACTIVATED DISSOCIATION; CONTROLLED STUDY; DISULFIDE BOND; ELUTION; HEATING; MASS SPECTROMETRY; MOLECULAR WEIGHT; NONHUMAN; PROTEIN AGGREGATION; PROTEIN BINDING; SEQUENCE ANALYSIS; WHEY;

AMINO ACID SEQUENCE; ANIMALS; CASEINS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIMERIZATION; DISULFIDES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEAT; LACTOGLOBULINS; MASS SPECTROMETRY; MILK; MILK PROTEINS; MOLECULAR SEQUENCE DATA; PEPTIDE FRAGMENTS; TRYPSIN;

BOVINAE;

EID: 10644281070     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0491254     Document Type: Article

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