Identification of salivary proteins at oil-water interfaces stabilized by lysozyme and β-lactoglobulin

Archives of Oral Biology

Volumn 55, Issue 4, 2010, Pages 268-278

  Silletti, Erika ^a,b   Vitorino, Rui M P ^c   Schipper, Raymond ^a,d   Amado, Francisco M L ^c   Vingerhoeds, Monique H ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c UNIVERSITY OF AVEIRO   (Portugal)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Lactoglobulin; 1D MS; Emulsions; Lysozyme; Mucins; Saliva; Western blotting

Indexed keywords

LACTOGLOBULIN; LYSOZYME; MUC5B PROTEIN, HUMAN; MUC7 PROTEIN, HUMAN; MUCIN; MUCIN 5B; OIL; SALIVA PROTEIN; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; EMULSION; HUMAN; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; WESTERN BLOTTING;

ADSORPTION; BLOTTING, WESTERN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MOLECULAR WEIGHT; MUCIN-5B; MUCINS; MURAMIDASE; OILS; SALIVARY PROTEINS AND PEPTIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

EID: 77950296415     PISSN: 00039969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.archoralbio.2010.02.004     Document Type: Article

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