Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey

Food Chemistry

Volumn 198, Issue , 2016, Pages 45-53

  Estévez, Natalia ^a,b   Fuciños, Pablo ^a   Bargiela, Verónica ^a   Pastrana, Lorenzo ^a   Tovar, Clara Asunción ^a   Luisa Rua M ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY   (Portugal)

Author keywords

Aggregation; Conformational changes; Enzymatic hydrolysis; Thermal gelation profiles; Whey protein; Lactoglobulin

Indexed keywords

AGGLOMERATION; GELATION; GELS; PROTEINS; SOLS;

CONFORMATIONAL CHANGE; LACTOGLOBULIN; NATIVE CONFORMATION; RHEOLOGICAL ANALYSIS; TECHNOLOGICAL PROCESS; THERMAL GELATION; THERMO-VISCOELASTIC; WHEY PROTEINS;

ENZYMATIC HYDROLYSIS;

BETA LACTOGLOBULIN; MERCAPTOETHANOL; MONOMER; WHEY PROTEIN; GEL; LACTOGLOBULIN;

ARTICLE; CARDOON; CONTROLLED STUDY; COVALENT BOND; ELUTION; FLOW KINETICS; GEL; GELATION; HEAT TREATMENT; HEATING; HIGH TEMPERATURE; HYDROGEN BOND; HYDROPHOBICITY; MOLECULAR WEIGHT; NATIVE POLYACRYLAMIDE GEL ELECTROPHORESIS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN STRUCTURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; VISCOELASTICITY; WHEY; ANIMAL; BOVINE; CHEMISTRY;

ANIMALS; CATTLE; GELS; LACTOGLOBULINS; WHEY; WHEY PROTEINS;

EID: 84953439689     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.090     Document Type: Article

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