Specificity of disulfide bond formation during thermal aggregation in solutions of β-lactoglobulin B and κ-casein A

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5527-5532

  Livney, Yoav D ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

lactoglobulin; casein; Cysteine; Cystine; Disulfide bonds; Heat induced aggregation; Mass spectrometry; Milk proteins; Thiol

Indexed keywords

BETA LACTOGLOBULIN; CASEIN; CYSTEINE; KAPPA CASEIN A; PEPTIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL BOND; DISULFIDE BOND; HEAT TREATMENT; MASS; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; PH; PROTEIN AGGREGATION; PROTEIN BINDING; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; THERMAL ANALYSIS;

CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISULFIDES; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; SOLUTIONS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 4143094993     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049955h     Document Type: Article

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