메뉴 건너뛰기




Volumn 17, Issue 9, 2007, Pages 1034-1042

Conditions limiting the influence of thiol-disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

Author keywords

Lactoglobulin; Calcium; Denaturation aggregation kinetics

Indexed keywords

AGGLOMERATION; CALCIUM; DENATURATION; IONIC STRENGTH; KINETICS; PROTEINS; STOICHIOMETRY;

EID: 34250001656     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.12.008     Document Type: Article
Times cited : (39)

References (31)
  • 2
    • 0001430290 scopus 로고    scopus 로고
    • Reaction rate kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk
    • Anema S.G., and McKenna A.B. Reaction rate kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk. Journal of Agricultural and Food Chemistry 44 (1996) 422-428
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , pp. 422-428
    • Anema, S.G.1    McKenna, A.B.2
  • 3
    • 0032053268 scopus 로고    scopus 로고
    • Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
    • Bryant C.M., and McClements D.J. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science and Technology 9 (1998) 143-151
    • (1998) Trends in Food Science and Technology , vol.9 , pp. 143-151
    • Bryant, C.M.1    McClements, D.J.2
  • 5
    • 1542575976 scopus 로고    scopus 로고
    • Heat-induced denaturation/aggregation of β-lactoglobulin A and B: Kinetics of the first intermediates formed
    • Croguennec T., O'Kennedy B.T., and Mehra R. Heat-induced denaturation/aggregation of β-lactoglobulin A and B: Kinetics of the first intermediates formed. International Dairy Journal 14 (2004) 399-409
    • (2004) International Dairy Journal , vol.14 , pp. 399-409
    • Croguennec, T.1    O'Kennedy, B.T.2    Mehra, R.3
  • 7
    • 0001737088 scopus 로고    scopus 로고
    • Porcine β-lactoglobulin does not undergo thermally induced gelation
    • Gallagher D.P., Lynch M.G., and Mulvihill D.M. Porcine β-lactoglobulin does not undergo thermally induced gelation. Journal of Dairy Research 63 (1996) 479-482
    • (1996) Journal of Dairy Research , vol.63 , pp. 479-482
    • Gallagher, D.P.1    Lynch, M.G.2    Mulvihill, D.M.3
  • 8
    • 0000008542 scopus 로고    scopus 로고
    • Heat induced aggregation of β-lactoglobulin: Role of free thiol group and disulphide bonds
    • Hoffmann M.A.M., and van Mil P.J.J.M. Heat induced aggregation of β-lactoglobulin: Role of free thiol group and disulphide bonds. Journal of Agriculture and Food Chemistry 45 (1997) 2942-2948
    • (1997) Journal of Agriculture and Food Chemistry , vol.45 , pp. 2942-2948
    • Hoffmann, M.A.M.1    van Mil, P.J.J.M.2
  • 13
    • 0000793305 scopus 로고
    • Milk proteins: Possible relationships of structure and function
    • Fox P.E. (Ed), Elsevier Applied Science, NY, USA
    • Kinsella J.E., Whitehead D.M., Brady J., and Bringe N.A. Milk proteins: Possible relationships of structure and function. In: Fox P.E. (Ed). Developments in dairy chemistry Vol. 4 (1989), Elsevier Applied Science, NY, USA 55-95
    • (1989) Developments in dairy chemistry , vol.4 , pp. 55-95
    • Kinsella, J.E.1    Whitehead, D.M.2    Brady, J.3    Bringe, N.A.4
  • 14
    • 0034856440 scopus 로고    scopus 로고
    • Reversible conformational change in β-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating
    • Kitabatake N., Wada R., and Fujita Y. Reversible conformational change in β-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating. Journal of Agriculture and Food Chemistry 49 (2001) 4011-4018
    • (2001) Journal of Agriculture and Food Chemistry , vol.49 , pp. 4011-4018
    • Kitabatake, N.1    Wada, R.2    Fujita, Y.3
  • 15
    • 1842332172 scopus 로고    scopus 로고
    • Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk
    • Lucey J.A., Teo C.T., Munro P.A., and Singh H. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. Journal of Dairy Research 64 (1997) 591-600
    • (1997) Journal of Dairy Research , vol.64 , pp. 591-600
    • Lucey, J.A.1    Teo, C.T.2    Munro, P.A.3    Singh, H.4
  • 17
    • 0000993793 scopus 로고
    • Effect of calcium, N-ethylmaleimide and casein upon heat-induced whey protein aggregation
    • Morr C.V., and Josephson R.V. Effect of calcium, N-ethylmaleimide and casein upon heat-induced whey protein aggregation. Journal of Dairy Science 51 (1968) 1349-1354
    • (1968) Journal of Dairy Science , vol.51 , pp. 1349-1354
    • Morr, C.V.1    Josephson, R.V.2
  • 18
    • 0007976291 scopus 로고
    • Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced β-lactoglobulin gels
    • Mulvihill D.M., Rector D., and Kinsella J.E. Effects of structuring and destructuring anionic ions on the rheological properties of thermally induced β-lactoglobulin gels. Food Hydrocolloids 4 (1990) 267-276
    • (1990) Food Hydrocolloids , vol.4 , pp. 267-276
    • Mulvihill, D.M.1    Rector, D.2    Kinsella, J.E.3
  • 19
    • 33746892808 scopus 로고    scopus 로고
    • Preferential heat-induced denaturation of bovine β-lactoglobulin variants as influenced by pH
    • O'Kennedy B.T., Mounsey J.S., Murphy F., Pesquera L., and Mehra R. Preferential heat-induced denaturation of bovine β-lactoglobulin variants as influenced by pH. Milchwissenschaft 61 (2006) 366-369
    • (2006) Milchwissenschaft , vol.61 , pp. 366-369
    • O'Kennedy, B.T.1    Mounsey, J.S.2    Murphy, F.3    Pesquera, L.4    Mehra, R.5
  • 20
    • 0001345475 scopus 로고
    • Thermal separation of β-lactoglobulin and α-lactalbumin in bovine cheddar cheese whey
    • Pearce R.J. Thermal separation of β-lactoglobulin and α-lactalbumin in bovine cheddar cheese whey. The Australian Journal of Dairy Technology 38 (1983) 144-149
    • (1983) The Australian Journal of Dairy Technology , vol.38 , pp. 144-149
    • Pearce, R.J.1
  • 21
    • 0028567981 scopus 로고
    • A model for the denaturation and aggregation of β-lactoglobulin
    • Roefs S.P.F.M., and De kruif C.G. A model for the denaturation and aggregation of β-lactoglobulin. European Journal of Biochemistry 226 (1994) 883-889
    • (1994) European Journal of Biochemistry , vol.226 , pp. 883-889
    • Roefs, S.P.F.M.1    De kruif, C.G.2
  • 23
    • 0000326329 scopus 로고
    • Sulphydryl group/disulphide interchange reactions during heat-induced gelation of whey protein isolate
    • Shimada K., and Cheftel J.C. Sulphydryl group/disulphide interchange reactions during heat-induced gelation of whey protein isolate. Journal of Agricultural and Food Chemistry 37 (1989) 161-168
    • (1989) Journal of Agricultural and Food Chemistry , vol.37 , pp. 161-168
    • Shimada, K.1    Cheftel, J.C.2
  • 25
    • 85080853106 scopus 로고    scopus 로고
    • Statistical aspects of kinetic modelling for food science problems
    • Van Boekel M.A.J.S. Statistical aspects of kinetic modelling for food science problems. Journal of Food Science 61 (1996) 275-285
    • (1996) Journal of Food Science , vol.61 , pp. 275-285
    • Van Boekel, M.A.J.S.1
  • 29
    • 0039298135 scopus 로고    scopus 로고
    • A rheological study of acid-set ''simulated yoghurt milk'' gels prepared from heat- or pressure-treated milk proteins
    • Walsh-O'Grady C.D., O'Kennedy B.T., Fitzgerald R.J., and Lane C.N. A rheological study of acid-set ''simulated yoghurt milk'' gels prepared from heat- or pressure-treated milk proteins. Lait 81 (2001) 637-650
    • (2001) Lait , vol.81 , pp. 637-650
    • Walsh-O'Grady, C.D.1    O'Kennedy, B.T.2    Fitzgerald, R.J.3    Lane, C.N.4
  • 30
    • 33751499115 scopus 로고
    • Thermal gelation of globular proteins: Influence of protein conformation on gel strength
    • Wang H.L., and Damodaran S. Thermal gelation of globular proteins: Influence of protein conformation on gel strength. Journal of Agriculture and Food Chemistry 39 (1991) 433-438
    • (1991) Journal of Agriculture and Food Chemistry , vol.39 , pp. 433-438
    • Wang, H.L.1    Damodaran, S.2
  • 31
    • 84923833663 scopus 로고
    • Thermal aggregation of β-lg: Effect of pH ionic environment and thiol reagent
    • Xiong Y.L., Dawson K.A., and Wan L. Thermal aggregation of β-lg: Effect of pH ionic environment and thiol reagent. Journal of Dairy Science 76 (1993) 70-77
    • (1993) Journal of Dairy Science , vol.76 , pp. 70-77
    • Xiong, Y.L.1    Dawson, K.A.2    Wan, L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.