Effect of high-pressure treatment on denaturation of bovine β-lactoglobulin and α-lactalbumin

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 813-819

  Mazri, Chafiaa ^a   Sánchez, Lourdes ^a   Ramos, Sergio J ^b   Calvo, Miguel ^a   Pérez, María D ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b Laboratorio del Ebro   (Spain)

Author keywords

lactalbumin; lactoglobulin; Denaturation kinetics; High hydrostatic pressure; Whey proteins

Indexed keywords

ACTIVATION VOLUME; HIGH HYDROSTATIC PRESSURE; HIGH-PRESSURE TREATMENT; HOLDING TIME; IMMUNODIFFUSION; LACTOGLOBULIN; LINEAR RELATIONSHIPS; LOW LEVEL; PHOSPHATE BUFFERS; PRESSURE RANGES; PROTEIN DENATURATION; REACTION ORDERS; SKIMMED MILK; WHEY PROTEINS;

ANTIGEN-ANTIBODY REACTIONS; HYDROSTATIC PRESSURE; PROTEINS; RATE CONSTANTS;

DENATURATION;

BOVINAE;

EID: 84859712787     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1695-x     Document Type: Article

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