Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions

International Dairy Journal

Volumn 26, Issue 1, 2012, Pages 78-82

  Nguyen, Nguyen H A ^a   Anema, Skelte G ^b   Havea, Palatasa ^b   Guyomarc'h, Fanny ^c,d   Wong, Marie ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c UMR1253   (France)

^d AGROCAMPUS OUEST   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DISULPHIDE BONDS; EXCHANGE REACTION; LACTOGLOBULIN; LACTOGLOBULIN SOLUTIONS; LOW LEVEL; MERCAPTOETHANOL; RE-OXIDATION;

ELECTROPHORESIS; SULFUR COMPOUNDS;

CASEIN;

EID: 84863852810     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.12.005     Document Type: Article

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