Ability of αs-casein to suppress the heat aggregation of ovotransferrin

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 15, 2004, Pages 4882-4886

  Matsudomi, Naotoshi ^a   Kanda, Yuka ^a   Yoshika, Youko ^a   Moriwaki, Hiromi ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

s Casein; Amphiphilic property; Dephosphorylation; Heat aggregation; Ionic interaction; Ovotransferrin

Indexed keywords

CASEIN; EGG WHITE; OVOTRANSFERRIN; PEPTIDE FRAGMENT; PHOSPHORUS; SODIUM CHLORIDE;

ARTICLE; CHICKEN; DEPHOSPHORYLATION; EGG; HEAT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; CHEMISTRY; PHOSPHORYLATION; PHOTOMETRY;

GALLUS GALLUS;

CASEINS; CONALBUMIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEAT; NEPHELOMETRY AND TURBIDIMETRY; PEPTIDE FRAGMENTS; PHOSPHORUS; PHOSPHORYLATION; SODIUM CHLORIDE;

EID: 3242804263     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030802o     Document Type: Article

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