Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5
نویسندگان
چکیده
منابع مشابه
Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5
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pH-induced structural transitions in beta-lactoglobulin.
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We have reported in a previous paper (1) that optical rotatory dispersion measurements indicate that the native conformation of P-lactoglobulin, in aqueous solution, contains few, if any, regions with an a-helical structure. It appears likely, from the many studies of Jirgensons (2) that this conclusion is applicable to a large number of globular proteins, and we have suggested that this indica...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2013
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2013.02.025