Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 9, 2006, Pages 3409-3420

  Patel, Hasmukh A ^a,b,c   Singh, Harjinder ^b   Anema, Skelte G ^a,b   Creamer, Lawrence K ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

S2 casein; lactoglobulin; casein; Casein micelle; Disulfide bonds; High pressure; High temperature; Protein aggregation; Two dimensional PAGE; Whey proteins

Indexed keywords

DISULFIDE; FAT; MILK PROTEIN; UREA;

ANIMAL; ARTICLE; CHEMISTRY; HEAT; HYDROSTATIC PRESSURE; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANIMALS; DISULFIDES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATS; HEAT; HYDROSTATIC PRESSURE; MILK; MILK PROTEINS; UREA;

EID: 33744502150     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052834c     Document Type: Article

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