Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2454-2461

  Cui, Xuhai ^a,c   Xiong, Youling L ^b   Kong, Baohua ^a   Zhao, Xinhuai ^a   Liu, Ning ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

^c Zao Zhuang University   (China)

Author keywords

Chemical and structural properties; Hydroxyl radical; Protein oxidation; Whey protein isolate

Indexed keywords

BOVINE SERUM ALBUMINS; DITYROSINE; HYDROXYL RADICALS; LACTOGLOBULIN; PROTEIN CARBONYL CONTENT; PROTEIN OXIDATION; PROTEIN POLYMERS; REACTIVE OXYGEN SPECIES; ROOM TEMPERATURE; SH GROUPS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; STRUCTURAL CHANGE; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ELECTROPHORESIS; HYDROPHOBICITY; OXIDATION; SODIUM; SODIUM SULFATE; TURBIDITY;

PROTEINS;

BOVINAE;

EID: 84864405464     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0515-9     Document Type: Article

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