Effect of ultrasound on structure and functional properties of laccase-catalyzed α-lactalbumin

Journal of Food Engineering

Volumn 223, Issue , 2018, Pages 116-123

  Yuan, Xiangying ^a   Li, Xueyan ^a   Zhang, Xinliu ^a   Mu, Zhishen ^b   Gao, Zengli ^b   Jiang, Lianzhou ^a   Jiang, Zhanmei ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Dairy Research Institute Inner Mongolia Mengniu Dairy (Group) Co Ltd   (China)

Author keywords

Functional properties; Laccase cross linking; Structure; Ultrasound; Lactalbumin

Indexed keywords

CATALYSIS; CONTROL SYSTEMS; MOLECULES; POLYMERS; SIZE EXCLUSION CHROMATOGRAPHY; STRUCTURAL PROPERTIES; STRUCTURE (COMPOSITION); ULTRASONICS;

ALPHA-LACTALBUMIN; CONFORMATIONAL STRUCTURES; COVALENT INTERACTIONS; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL MEASUREMENTS; SDS-PAGE ANALYSIS; ULTRASOUND TREATMENTS;

ENZYMES;

EID: 85039701901     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.12.008     Document Type: Article

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