Binding Interactions Between α-glucans from Lactobacillus reuteri and Milk Proteins Characterised by Surface Plasmon Resonance

Food Biophysics

Volumn 7, Issue 3, 2012, Pages 220-226

  Diemer, Silja K ^a,c   Svensson, Birte ^b   Babol, Linnéa N ^d   Cockburn, Darrell ^b   Grijpstra, Pieter ^e   Dijkhuizen, Lubbert ^e   Folkenberg, Ditte M ^c   Garrigues, Christel ^c   Ipsen, Richard H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c CHR HANSEN A S   (Denmark)

^d SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^e UNIVERSITY OF GRONINGEN   (Netherlands)

Author keywords

glucan; lactoglobulin; casein; Homopolysaccharides; Lactobacillus reuteri; Surface plasmon resonance

Indexed keywords

BINDING INTERACTION; DEGREE OF BRANCHING; GLUCANS; GLUCANSUCRASE; HOMOPOLYSACCHARIDES; LACTOBACILLUS REUTERI; LACTOGLOBULIN; MILK PROTEIN; MOLECULAR CHARACTERISTICS; PH-DEPENDENT; PROTEIN BINDING;

BINDING ENERGY; BIOCHEMISTRY; CASEIN; MOLECULAR WEIGHT; PROTEINS; SURFACE PLASMON RESONANCE;

POLYSACCHARIDES;

LACTOBACILLUS REUTERI;

EID: 84865528641     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9260-5     Document Type: Article

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