Kinetic and thermodynamic parameters for thermal denaturation of ovine milk lactoferrin determined by its loss of immunoreactivity

Journal of Dairy Science

Volumn 98, Issue 7, 2015, Pages 4328-4337

  Navarro, F ^a,b   Harouna, S ^a   Calvo, M ^a   Perez M D ^a   Sanchez L ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b Escuela de Nutricion y Dietetica   (Venezuela)

Author keywords

Ovine lactoferrin; Sheep milk; Thermal denaturation; Whey

Indexed keywords

BOVINAE; OVIS; OVIS ARIES;

BUFFER; LACTOFERRIN; PHOSPHATE;

ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; HEAT; KINETICS; MILK; PROTEIN DENATURATION; SHEEP; THERMODYNAMICS; WHEY;

ANIMALS; BUFFERS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; LACTOFERRIN; MILK; PHOSPHATES; PROTEIN DENATURATION; SHEEP; THERMODYNAMICS; WHEY;

EID: 84931559936     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9403     Document Type: Article

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