The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 747-755

  Kehoe, Joseph J ^a   Morris, Edwin R ^b   Brodkorb, André ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bovine Serum Albumin; Denaturation; Gelation; Kinetics; Thiol groups; lactoglobulin

Indexed keywords

ACIDIFICATION; DENATURATION; ELECTROPHORESIS; LIGHT SCATTERING; MAMMALS; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SULFUR COMPOUNDS; SURFACE PLASMON RESONANCE;

BOVINE SERUM ALBUMINS; DENATURATION KINETICS; LACTOGLOBULIN; NATIVE PROTEINS; PARTIAL REPLACEMENT; REACTION ORDERS; REVERSE-PHASE CHROMATOGRAPHY; SIZE-EXCLUSION CHROMATOGRAPHY; THIOL GROUPS; Β-LACTOGLOBULIN;

GELATION;

BOVINAE;

EID: 33947197808     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.10.001     Document Type: Article

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