Distinction of different heat-treated bovine milks by native-PAGE fingerprinting of their whey proteins

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 803-808

  Lin, Suju ^a   Sun, Jing ^a   Cao, Dongdong ^a   Cao, Jiankang ^a   Jiang, Weibo ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Heat treatment; Milk; Native PAGE; Whey proteins

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; IMMUNOGLOBULIN; MILK PROTEIN; SERUM ALBUMIN;

ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; GEL; HEAT TOLERANCE; HEAT TREATMENT; MILK; PASTEURIZATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN BLOOD LEVEL; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS;

BOVINAE;

EID: 77649343083     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.088     Document Type: Article

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