β-lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra

Journal of Dairy Science

Volumn 88, Issue 5, 2005, Pages 1618-1630

  Chen, W L ^a   Hwang, M T ^a   Liau, C Y ^a,c   Ho, J C ^b   Hong, K C ^b   Mao, S J T ^a  

^a NATIONAL CHIAO TUNG UNIVERSITY   (Taiwan)

^b TA HWA INSTITUTE OF TECHNOLOGY   (Taiwan)

^c TATUNG UNIVERSITY   (Taiwan)

Author keywords

Processed milk; Thermal denaturation; lactalbumin; lactoglobulin structure

Indexed keywords

LACTALBUMIN; LACTOGLOBULIN;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; BAGG ALBINO MOUSE; CHEMISTRY; CIRCULAR DICHROISM; FOOD HANDLING; HEAT; METHODOLOGY; METHYLATION; MILK; MOLECULAR GENETICS; MOUSE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION;

AMINO ACID SEQUENCE; ANIMALS; CIRCULAR DICHROISM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HEAT; LACTALBUMIN; LACTOGLOBULINS; METHYLATION; MICE; MICE, INBRED BALB C; MILK; MOLECULAR SEQUENCE DATA; PROTEIN DENATURATION;

EID: 20844436321     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72833-2     Document Type: Article

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