Reaction Kinetics of the Denaturation of Whey Proteins in Milk

Journal of Food Science

Volumn 53, Issue 1, 1988, Pages 258-263

  DANNENBERG, FRANK ^a   KESSLER, HEINZ‐GERHARD ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987367516     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb10223.x     Document Type: Article

References (27)

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2. Quantitative densitometry of heat induced changes in whey proteins following ultrathin‐layer isoelectric focusing
3. A differential scanning calorimetric study of the thermal denaturation of bovine 3‐lactoglobulin
4. Comparison de la thermodénaturation des β‐lactoglobulines A et B à pH 6.85
5. Influence du chlorure de sodium sur la vitesse de thermodénaturation de la β‐lactoglobuline bovine a pH 6.9
6. Kinetics of heat denaturation of β‐lactoglobulin
7. Heat denaturation of β‐lactoglobulins A and B
8. Measurement of thermal denaturation of β‐lactoglobulin at pH 2.5
9. Kinetic data: generation, interpretation and use
10. Whey protein denaturation in heated milk and cheese whey
11. Changes in heated and stored milk with an interpretation by reaction kinetics
12. Characterization of the sulfhydryl groups and the kinetics of the heat denaturation of crystalline β‐laetoglobulin
13. Heat denaturation of the specific serum proteins in milk
14. The denaturation of α‐lactalbumin and β‐lactoglobulin in heated milk
15. Milk and dairy products
16. Heat induced interaction of β‐lactoglobulin and k‐casein
17. Considérations sur la cinétique chimique de ľechauffe‐ment du lait à ultra‐haute temperature
18. Thermodynamics of the unfolding of β‐lactoglobulin A in aqueous urea solutions between 5° and 55°C
19. Calorimetric study of thermal denaturation of β‐lactoglobulin
20. Ultrathin‐layer isoelectric focusing in 50‐100 μ polyacrylamide gels on silanized glass plates or polyester films
21. A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate
22. Protein denaturation