Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5

Food Research International

Volumn 51, Issue 2, 2013, Pages 899-906

  Gulzar, Muhammad ^a,b,c   Bouhallab, Saïd ^a,b   Jardin, Julien ^a,b   Briard Bion, Valérie ^a,b   Croguennec, Thomas ^a,b  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

^c UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES   (Pakistan)

Author keywords

Alpha lactalbumin; Dehydration; Dry heating; Protein cross linking; Pyroglutamic acid

Indexed keywords

ALPHA-LACTALBUMIN; DRY-HEATING; NON-NATIVE SPECIES; PROTEIN CROSSLINKING; PYROGLUTAMIC ACIDS; SOLUBLE AGGREGATES; STRUCTURAL MODIFICATIONS; TANDEM MASS SPECTROMETRIC;

AMINO ACIDS; CHEMICAL MODIFICATION; DEHYDRATION; GEL PERMEATION CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULES; PROTEINS;

AGGREGATES;

EID: 84875269040     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.025     Document Type: Article

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