Glycoforms of β-Lactoglobulin with Improved Thermostability and Preserved Structural Packing

Biotechnology and Bioengineering

Volumn 86, Issue 1, 2004, Pages 78-87

  Broersen, Kerensa ^a,b   Voragen, Alphons G J ^b   Hamer, Rob J ^a,b   De Jongh, Harmen H J ^a,b,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Lactoglobulin; Glycosylation; Maillard reaction; Monosaccharides; Thermal stability

Indexed keywords

AMINES; GLUCOSE; HYDROPHOBICITY; PROTEINS; THERMODYNAMICS;

STRUCTURAL STABILITY; THERMOSTABILITY;

BIOTECHNOLOGY;

BETA LACTOGLOBULIN;

AMINO ACID SEQUENCE; ANALYTIC METHOD; ARTICLE; CHEMICAL MODIFICATION; HYDROPHOBICITY; NORMAL DISTRIBUTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; PROTEIN TERTIARY STRUCTURE; STRUCTURE ANALYSIS; THERMOSTABILITY;

FRUCTOSE; GLUCOSE; GLYCOSYLATION; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MACROMOLECULAR SUBSTANCES; PROTEIN BINDING; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN ISOFORMS; PROTEIN STRUCTURE, QUATERNARY; PROTEIN STRUCTURE, SECONDARY; PROTEIN STRUCTURE, TERTIARY; RECEPTORS, FC; TEMPERATURE;

EID: 1542615145     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/bit.20030     Document Type: Article

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