Reactions between β-lactoglobulin and Genipin: Kinetics and characterization of the products

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 17, 2012, Pages 4327-4335

  Qi, Phoebe X ^a   Nuñez, Alberto ^b   Wickham, Edward D ^a  

^a Dairy and Functional Foods Research Unit   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

AFM; cross linking reaction; genipin; kinetics; MALDI.TOF mass spectrometry; Lactoglobulin

Indexed keywords

ACTIVATION ENERGY; ALKALINITY; ATOMIC FORCE MICROSCOPY; ELECTROPHORESIS; ENZYME KINETICS; KINETICS; MASS SPECTROMETRY; POLYACRYLATES; REACTION KINETICS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

ACTIVATION ENERGIES (EA); CROSS-LINKED NETWORKS; CROSSLINKING REACTION; GENIPIN; LACTOGLOBULIN; MALDI.TOF MASS SPECTROMETRIES; MATRIX-ASSISTED LASER DESORPTION-IONIZATION TIME-OF-FLIGHT MASS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

CROSSLINKING;

EID: 84860479841     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300311k     Document Type: Article

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