Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

John S. Mounsey; Brendan T. O’Kennedy

doi:10.1016/j.idairyj.2006.12.008

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Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

John S. Mounsey Brendan T. O’Kennedy

Year: 2007 Journal: International Dairy Journal Vol: 17 (9)Pages: 1034-1042 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2006.12.008

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Keywords:

Chemistry Kinetics Ionic strength Protein aggregation Denaturation (fissile materials) Calcium Thiol Aqueous solution Limiting Protein folding Biophysics Chromatography Organic chemistry Biochemistry Nuclear chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

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