Effect of the NaOH concentration and temperature on the dissolution mechanisms of ß-lactoglobulin gels in alkali

International Journal of Food Engineering

Volumn 4, Issue 5, 2008, Pages

  Mercadé Prieto, Ruben ^a   Wilson, D I ^a   Paterson, William R ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Aggregates; Beta lactoglobulin; Cleaning; Cleavage; Dissolution; Protein gel

Indexed keywords

AGGREGATES; CLEANING; COVALENT BONDS; GELS; OLIGOMERS; ORGANIC POLYMERS; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY;

ALKALINE CONDITIONS; BETA-LACTOGLOBULIN; CLEAVAGE; DISSOLUTION BEHAVIOR; DISSOLUTION MECHANISM; INTERMOLECULAR DISULFIDE BOND; PROTEIN GEL; TEMPERATURE DEPENDENCIES;

DISSOLUTION;

EID: 51049118580     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1421     Document Type: Article

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