A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin

International Dairy Journal

Volumn 20, Issue 7, 2010, Pages 487-494

  Sreedhara, Ashoka ^a,b   Flengsrud, Ragnar ^a   Prakash, Vishweshwaraiah ^b   Krowarsch, Daniel ^c   Langsrud, Thor ^a   Kaul, Purnima ^b   Devold, Tove G ^a   Vegarud, Gerd E ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^c UNIVERSITY OF WROC AW   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

CIRCULAR DICHROISM; FLUORESCENCE STUDIES; HELIX STRUCTURES; HYDROPHOBIC SURFACES; LACTOFERRIN; STRUCTURAL CHANGE; TEMPERATURE STABILITY; THERMAL DENATURATIONS; THERMAL STABILITY;

CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; PYROLYSIS; SURFACE CHEMISTRY; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS;

PH EFFECTS;

BOVINAE; CAPRA;

EID: 77950851910     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.02.003     Document Type: Article

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