Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 752-762

  Vardhanabhuti, B ^a   Allen Foegeding, E ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Aggregation; Dextran sulfate; NaCl; SEC MALLS; Thermal stability; Lactoglobulin

Indexed keywords

DEXTRAN; PH EFFECTS; PHASE SEPARATION; PROTEINS; SOLUBILITY; SULFUR COMPOUNDS; THERMODYNAMIC STABILITY; TURBIDITY;

DEXTRAN SULPHATE; LACTOGLOBULIN; LOW CONCENTRATIONS; MOLECULAR SIZE; NEUTRAL PH; PROTEIN AGGREGATION; PROTEIN CONCENTRATIONS; PROTEIN SOLUBILITY; SEC-MALLS; Β-LACTOGLOBULIN;

SODIUM CHLORIDE;

EID: 39549101959     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.03.003     Document Type: Article

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