Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of β-Lactoglobulin

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 884-891

  Muhammad, Gulzar ^a   Croguennec, Thomas ^a   Julien, Jardin ^a   Michel, Piot ^a   Saïd, Bouhallab ^a  

^a AGROCAMPUS OUEST   (France)

Author keywords

Lactoglobulin; Copper; Covalent dimer; Free sulfhydryl group; Heat induced denaturation aggregation

Indexed keywords

BETA LACTOGLOBULIN; COPPER; CUPRIC ION; DIMER; DISULFIDE; THIOL DERIVATIVE;

ARTICLE; DENATURATION; DIMERIZATION; HEATING; IONIC STRENGTH; KINETICS; MOLECULAR INTERACTION; OXIDATION; PH; PROTEIN STRUCTURE; PROTEIN SYNTHESIS;

EID: 67349185830     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.043     Document Type: Article

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