αs-casein inhibits the pressure-induced aggregation of β-lactoglobulin through its molecular chaperone-like properties

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1581-1586

  He, Jin Song ^a,b   Zhu, Songming ^a   Mu, Tai Hua ^c   Yu, Yong ^a   Li, Jianping ^a   Azuma, Norihiro ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b UTSUNOMIYA UNIVERSITY   (Japan)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Aggregation; Chaperone; High pressure; lactoglobulin

Indexed keywords

EID: 79955023055     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.008     Document Type: Article

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