Effect of thermal denaturation on vanillin binding to some food proteins

Nahrung - Food

Volumn 42, Issue 3-4, 1998, Pages 185-186

  Mikheeva, L M ^a   Grinberg, N V ^a   Grinberg, V Ya ^a   Tolstoguzov, V B ^b  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE;

BENZALDEHYDE DERIVATIVE; VANILLIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN BINDING; PROTEIN DENATURATION; PROTEIN INTAKE; ULTRAVIOLET SPECTROPHOTOMETRY;

ANIMALS; BENZALDEHYDES; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; CHEMISTRY, PHYSICAL; DIETARY PROTEINS; HEAT; MOLECULAR WEIGHT; PROTEIN BINDING; PROTEIN DENATURATION; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 1542786867     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(199808)42:03/04<185::aid-food185>3.0.co;2-n     Document Type: Article

References (5)

1. Chobert, J.-M., and T. Haertlé, in: Food Proteins and their Applications. Ed. by S. Damodaran and A. Paraf, pp. 143-170. Marcel Dekker, Inc., New York, Basel 1997.
2. Nakai, S., and E. Li-Chan, Hydrophobic Interactions in Food Systems, CRC Press Inc., Boca Raton, FL, 1988.
3. Klotz, I. M., Introduction to Biomolecular Energetics Including Ligand-Receptor Interactions, pp. 103-131. Academic Press, Orlando etc. 1986.
4. Zimmerman, J. K., G. H. Barlow and I. M. Klotz, Arch. Biochem. Biophys. 138 (1970) 101-109.
5. Gray, C. W., and M. J. Chamberlin, Analyt. Biochem. 41 (1971) 83-104.