Physical-chemical comparison of cow's milk proteins versus soy proteins in their calcium-binding capacities

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 366, Issue 1-3, 2010, Pages 110-112

  Canabady Rochelle, L S ^a   Mellema, M ^b  

^a UNIVERSITÉ DE LORRAINE   (France)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Calcium; Comparison; Interaction; ITC; Milk; Proteins; Soy

Indexed keywords

BINDING ENERGY; CALCIUM; ELECTRIC FURNACES; ELECTROSTATICS; HYDROLYSIS;

CALCIUM BINDING; CALCIUM IONS; COMPARISON INTERACTION; ELECTROSTATIC INTERACTIONS; ENERGY SOURCE; HYDRATION SHELL; HYDROPHOBIC CORE; INTERACTION; ISOTHERMAL TITRATION CALORIMETRY; MILK PROTEIN; PROTEIN INTERACTION; SOY PROTEIN; THREE SYSTEMS; WATER MOLECULE;

PROTEINS;

CALCIUM; MILK PROTEIN; SOYBEAN PROTEIN;

ARTICLE; CALCIUM BINDING; COMPARATIVE STUDY; DIET SUPPLEMENTATION; ISOTHERMAL TITRATION CALORIMETRY; MILK; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN INTERACTION; PROTEIN STRUCTURE; SOYBEAN MILK; THERMODYNAMICS;

EID: 77954386336     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2010.05.030     Document Type: Article

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