Purification and physicochemical characterization of ovine β-lactoglobulin and α-lactalbumin

Nahrung - Food

Volumn 48, Issue 3, 2004, Pages 177-183

  El Zahar, Khaled ^c   Sitohy, Mahmoud ^b   Dalgalarrondo, Michèle ^c   Choiset, Yvan ^c   Métro, François ^c   Haertlé, Thomas ^c   Chobert, Jean Marc ^a  

^a CEMAGREF   (France)

^b Zagazig University   (Egypt)

^c NONE

Author keywords

Lactalbumin; Lactoglobulin; Ovine milk

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN;

AMINO ACID COMPOSITION; ANALYTIC METHOD; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CIRCULAR DICHROISM; ELECTROSPRAY MASS SPECTROMETRY; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATHEMATICAL MODEL; MOLECULAR STABILITY; MOLECULAR WEIGHT; PH MEASUREMENT; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN PURIFICATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; THERMOGRAPHY;

AMINO ACIDS; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; LACTOGLOBULINS; MASS SPECTROMETRY; MILK PROTEINS; MOLECULAR WEIGHT; SHEEP;

OVIS;

EID: 3242658038     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300447     Document Type: Article

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