Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of β-lactoglobulin and α-lactalbumin in skim milk

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 19, 2006, Pages 7339-7348

  Anema, Skelte G ^a,b   Siew, Kim Lee ^a,b   Klostermeyer, Henning ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

lactalbumin; lactoglobulin; Lactose; Milk; Protein; Soluble components; Thermal denaturation

Indexed keywords

FAT; LACTALBUMIN; LACTOGLOBULIN; LACTOSE; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; HEAT; MILK; PROTEIN DENATURATION; SOLUBILITY; THERMODYNAMICS;

ANIMALS; FATS; HEAT; LACTALBUMIN; LACTOGLOBULINS; LACTOSE; MILK; MILK PROTEINS; PROTEIN DENATURATION; SOLUBILITY; THERMODYNAMICS;

EID: 33749656311     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061508+     Document Type: Article

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