Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin-sodium dodecyl sulphate mixtures

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 462, Issue , 2014, Pages 34-44

  Lech, Frederik J ^a,b   Steltenpool, Paulien ^b   Meinders, Marcel B J ^a,b   Sforza, Stefano ^b,c   Gruppen, Harry ^b   Wierenga, Peter A ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

Ionic surfactant; Mass spectrometry; Protein stability; Protein structure

Indexed keywords

MASS SPECTROMETRY; MIXTURES; PROTEINS; SODIUM; STABILITY; SURFACE ACTIVE AGENTS;

FUNCTIONAL PROPERTIES; INTERFACIAL PROPERTY; IONIC SURFACTANTS; ISOTHERMAL TITRATION CALORIMETRY; LOW MOLECULAR WEIGHT; PROTEIN STABILITY; PROTEIN STRUCTURES; SODIUM DODECYL SULPHATE;

FOAM CONTROL;

BETA LACTOGLOBULIN; DODECYL SULFATE SODIUM; POLYSORBATE 20; SURFACTANT; SURFACTANT ASSOCIATED PROTEIN;

ARTICLE; CHEMICAL REACTION; CIRCULAR DICHROISM; CRITICAL MICELLE CONCENTRATION; ELECTROSPRAY MASS SPECTROMETRY; FLOW RATE; FOAM; FOAM STABILITY; HALF LIFE TIME; ISOTHERMAL TITRATION CALORIMETRY; LIMIT OF DETECTION; MASS SPECTROMETRY; MOLECULAR INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; PROTEIN UNFOLDING; STATIC ELECTRICITY; THERMOSTABILITY; YOUNG MODULUS;

EID: 84907494694     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2014.08.019     Document Type: Article

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