Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility

Journal of the Science of Food and Agriculture

Volumn 98, Issue 6, 2018, Pages 2243-2250

  Nasser, Sarah ^a,b,c,d   Hédoux, Alain ^b,d   Giuliani, Alexandre ^c,e   Le Floch Fouéré, Cécile ^f   Santé Lhoutellier, Véronique ^g   de Waele, Isabelle ^h   Delaplace, Guillaume ^b,c  

^a Centre National Interprofessionnel de l'Economie Laitière   (France)

^b UNIV LILLE   (France)

^c CEMAGREF   (France)

^d UNIVERSITÉ LILLE 1   (France)

^e SYNCHROTRON SOLEIL   (France)

^f AGROCAMPUS OUEST   (France)

^g UR370 QuaPA   (France)

^h UNIVERSITÉ DES SCIENCES ET TECHNOLOGIES DE LILLE   (France)

Author keywords

micellar casein; powder; secondary structure; solubility; storage

Indexed keywords

CASEIN;

CHEMISTRY; CIRCULAR DICHROISM; INFRARED SPECTROSCOPY; MICELLE; POWDER; PROTEIN SECONDARY STRUCTURE; SOLUBILITY;

CASEINS; CIRCULAR DICHROISM; MICELLES; POWDERS; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85037645921     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8711     Document Type: Article

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