Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5948-5955

  Chevalier, François ^a   Hirtz, Christophe ^b   Sommerer, Nicolas ^b   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b CEMAGREF   (France)

Author keywords

Disulfide bridges; Heat treatment; Interactome; Mass spectro metry; Milk proteins; Proteome

Indexed keywords

CASEIN; DISULFIDE; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; HEAT; MILK; OXIDATION REDUCTION REACTION; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; CASEINS; CATTLE; DISULFIDES; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; HOT TEMPERATURE; MILK; MILK PROTEINS; OXIDATION-REDUCTION;

BOVINAE;

EID: 67649836544     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900518n     Document Type: Article

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