Kinetics and mechanism of lactosylation of α-lactalbumin

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 6, 2005, Pages 2095-2102

  Lund, Marianne Nissen ^a   Olsen, Karsten ^a   Sørensen, John ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

lactalbumin; Activation parameters; Lactosylation; pH effect

Indexed keywords

ALPHA LACTALBUMIN; LACTOSE; LYSINE; SCHIFF BASE;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL STRUCTURE; ELECTROSPRAY MASS SPECTROMETRY; IONIC STRENGTH; KINETICS; PH; PROTON TRANSPORT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HYDROGEN-ION CONCENTRATION; KINETICS; LACTALBUMIN; LACTOSE; MILK PROTEINS; SOLUTIONS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; THERMODYNAMICS; WATER;

ARRHENIUS;

EID: 15444368692     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048688c     Document Type: Article

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