Protein-peptide interaction: Study of heat-induced aggregation and gelation of β-lactoglobulin in the presence of two peptides from its own hydrolysate

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 18, 2013, Pages 4218-4225

  Kosters, Hans A ^a,b   Wierenga, Peter A ^a,c   De Vries, Renko ^a,c   Gruppen, Harry ^c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

lactoglobulin; aggregation; gelation; protein peptide interaction

Indexed keywords

FREE SULFHYDRYL GROUPS; HEAT INDUCED AGGREGATION; ISO-ELECTRIC POINTS; LACTOGLOBULIN; MIXED SOLUTION; PEPTIDE SOLUTIONS; PROTEIN-PEPTIDE INTERACTIONS; ROOM TEMPERATURE;

AGGLOMERATION; GELATION; TURBIDITY;

PEPTIDES;

LACTOGLOBULIN; PEPTIDE; PROTEIN HYDROLYSATE; THIOL DERIVATIVE;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; FLOW KINETICS; GEL; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; PH; PROTEIN BINDING; PROTEIN DOMAIN; SOLUTION AND SOLUBILITY; TEMPERATURE;

CIRCULAR DICHROISM; GELS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; PEPTIDES; PROTEIN BINDING; PROTEIN HYDROLYSATES; PROTEIN INTERACTION DOMAINS AND MOTIFS; RHEOLOGY; SOLUTIONS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SULFHYDRYL COMPOUNDS; TEMPERATURE;

EID: 84877257426     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400612f     Document Type: Article

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