Heat-induced whey protein gels: Protein-protein interactions and functional properties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1506-1512

  Havea, Palatasa ^a,b   Watkinson, Philip ^a   Kuhn Sherlock, Barbara ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Disulfide bonds; Dithiothreitol; Functional properties; Gelation; Non covalent bonding; Sodium dodecyl sulfate; Whey protein

Indexed keywords

DISULFIDE; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; HEAT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; SOLUTION AND SOLUBILITY;

DISULFIDES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELS; HOT TEMPERATURE; MILK PROTEINS; PROTEIN DENATURATION; RHEOLOGY; SOLUTIONS;

EID: 64549152144     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802559z     Document Type: Article

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