Characterisation of the β-lactoglobulin/α-tocopherol complex and its impact on α-tocopherol stability

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 821-826

  Liang, Li ^a   Tremblay Hébert, Vanessa ^a   Subirade, Muriel ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Tocopherol; Lactoglobulin; Binding site; Protein ligand complex; Stability

Indexed keywords

CHARACTERISATION; CIRCULAR DICHROISM; FUNCTIONAL FOODS; HIGH AFFINITY; HYDROPHOBIC MOLECULES; HYDROPHOBIC SURFACES; INTERNAL CAVITIES; LACTOGLOBULIN; PROTEIN CONCENTRATIONS; PROTEIN-LIGAND COMPLEX; TERTIARY STRUCTURES; TOCOPHEROL CONCENTRATION; VITAMIN-E; WHEY PROTEINS;

AGGLOMERATION; COMPLEXATION; CONCENTRATION (PROCESS); DICHROISM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; LIGANDS; MAMMALS; SURFACE CHEMISTRY; TURBIDITY;

PROTEINS;

ALPHA TOCOPHEROL; BETA LACTOGLOBULIN;

ARTICLE; BINDING SITE; CIRCULAR DICHROISM; COMPLEX FORMATION; FLUORESCENCE ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; PROTEIN BINDING; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; TURBIDITY;

EID: 78751581651     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.029     Document Type: Article

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