β-Lactoglobulin as nanotransporter - Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide

Food Chemistry

Volumn 197, Issue , 2016, Pages 1022-1029

  Wilde, Sandra Catharina ^a   Treitz, Christian ^a   Keppler, Julia Katharina ^a   Koudelka, Tomas ^a   Palani, Kalpana ^a   Tholey, Andreas ^a   Rawel, Harshadrai M ^b   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Allicin; Beta lactoglobulin; CD, DLS; Covalent modification; Diallyl disulfide; Garlic; LC MS; Thiol

Indexed keywords

BINS; BIOLOGICAL MATERIALS; DICHROISM; DYNAMIC LIGHT SCATTERING; LIGHT SCATTERING; MASS SPECTROMETRY; PROTEINS; SENSORY PERCEPTION;

ALLICIN; BETA-LACTOGLOBULIN; CD, DLS; COVALENT MODIFICATIONS; DIALLYL DISULFIDE; GARLIC; LC-MS; THIOL;

SULFUR COMPOUNDS;

ALLICIN; BETA LACTOGLOBULIN; CHYMOTRYPSIN; DIALLYL DISULFIDE; PEPSIN A; THIOL GROUP; TRYPSIN; ALLYL COMPOUND; DISULFIDE; LACTOGLOBULIN; SULFINIC ACID DERIVATIVE; THIOL DERIVATIVE;

ARTICLE; BINDING SITE; CIRCULAR DICHROISM; COVALENT BOND; HYDROLYSIS; LIGAND BINDING; MASS SPECTROMETRY; PARTICLE SIZE; PH; PHOTON CORRELATION SPECTROSCOPY; PROTEIN AGGREGATION; PROTEIN CLEAVAGE; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN FOLDING; PROTEIN MODIFICATION; CHEMISTRY; CONFORMATION; GARLIC; METABOLISM; PROTEIN DENATURATION;

ALLYL COMPOUNDS; CHYMOTRYPSIN; CIRCULAR DICHROISM; DISULFIDES; GARLIC; LACTOGLOBULINS; MOLECULAR CONFORMATION; PEPSIN A; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN FOLDING; SULFHYDRYL COMPOUNDS; SULFINIC ACIDS; TRYPSIN;

EID: 84951038650     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.011     Document Type: Article

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