Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of β-Lactoglobulin

Gulzar Muhammad; Thomas Croguennec; Julien Jardin; Michel Piot; Bouhallab Saïd

doi:10.1016/j.foodchem.2009.03.043

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Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of β-Lactoglobulin

Gulzar Muhammad Thomas Croguennec Julien Jardin Michel Piot Bouhallab Saïd

Year: 2009 Journal: Food Chemistry Vol: 116 (4)Pages: 884-891 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2009.03.043

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Keywords:

Covalent bond Chemistry Copper Denaturation (fissile materials) Ionic strength Beta-lactoglobulin Ionic bonding Whey protein Protein tertiary structure Kinetics Molar ratio Organic chemistry Chromatography Nuclear chemistry Biochemistry Aqueous solution Ion

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of β-Lactoglobulin

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