Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5729-5737

  Barbiroli, Alberto ^a   Bonomi, Francesco ^a   Ferranti, Pasquale ^b   Fessas, Dimitrios ^a   Nasi, Antonella ^b   Rasmussen, Patrizia ^a   Iametti, Stefania ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

lactoglobulin; Fatty acids; Folding stability; Heat denaturation

Indexed keywords

BOUND LIGANDS; BOVINE MILK; CHAOTROPES; FOLDING STABILITY; HEAT DENATURATION; HYDROPHOBIC INTERFACE; KINETIC ASPECTS; LACTOGLOBULIN; LIPOCALIN; MILK PROTEIN; NATURAL LIGANDS; NONCOVALENT POLYMERIZATION; PROTEIN STRUCTURES; REACTIVE MONOMERS; THIOL GROUPS;

DENATURATION; DIMERS; LIGANDS; MASS SPECTROMETRY; PROTEINS; STABILIZATION;

FATTY ACIDS;

LACTOGLOBULIN; PALMITIC ACID;

ANIMAL; ARTICLE; CATTLE; CHEMICAL STRUCTURE; CHEMISTRY; DRUG STABILITY; HEAT; KINETICS; METABOLISM; MILK; PROTEIN DENATURATION; THERMODYNAMICS;

ANIMALS; CATTLE; DRUG STABILITY; HOT TEMPERATURE; KINETICS; LACTOGLOBULINS; MILK; MODELS, MOLECULAR; PALMITIC ACID; PROTEIN DENATURATION; THERMODYNAMICS;

BOVINAE;

EID: 79957931676     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200463u     Document Type: Article

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