Separation of acid whey proteins on the preparative scale by hyperdiffusive anion exchange chromatography

Autor: S. Le Quellec, D. Mollé, Laurence Guihard, C. Couriol, Y. Prigent, B. Chaufer

Publikováno v: Chromatographia. 52:465-472

The eluent flow through a fixed bed of a strong anion-exchanger Q Hyper D/F packing has been characterized by mean of the residence time distribution and the separation conditions of acid whey proteins have been established. Myoglobin under non-retai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a2ff9e141991ccdc3152551202eb67e
https://doi.org/10.1007/bf02535721

Disulfide bond assignment, lipid transfer activity and secondary structure of a 7-kDa plant lipid transfer protein, LTP2

Autor: J P, Douliez, C, Pato, H, Rabesona, D, Mollé, D, Marion

Publikováno v: European journal of biochemistry. 268(5)

The 7-kDa lipid transfer proteins, LTP2s, share some amino-acid sequence similarities with the 9-kDa isoforms, LTP1s. Both proteins display an identical cysteine motif and, in this regard, LTP2s have been classified as lipid transfer proteins. Howeve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::239bb71dd43e1db3ff502e40a27e59cb
https://pubmed.ncbi.nlm.nih.gov/11231292

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Engineering of trypsin and its impact on beta-casein processing

Autor: J M, Chobert, L, Briand, J, Léonil, D, Mollé, T, Haertlé

Publikováno v: Die Nahrung. 42(3-4)

Tryptic processing of beta-casein yields several important nutraceutic and nutritious peptides. However, a final product peptide (1-105) stops the processing, inhibiting the enzyme. In attempt to modulate catalytic properties of this protease, K188 w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::11ae497f6b1cfb03cd2cdd5f6b4486b4
https://pubmed.ncbi.nlm.nih.gov/9739553

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

Autor: D. Mollé, A. Garem, Nicolas Sommerer, Chantal Septier, J. L. Le Quere, C. Salles

Publikováno v: Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium, Academic Press-Elsevier, 1998, Developments in Food Science, 9780444825902. ⟨10.1016/S0167-4501(98)80047-2⟩
Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium, Academic Press-Elsevier, 1998, Developments in Food Science, 9780444825902. 〈10.1016/S0167-4501(98)80047-2〉
9. International Flavor Conference, the George Charalambous Memorial Symposium
9. International Flavor Conference, the George Charalambous Memorial Symposium, Jul 1997, Limnos, Greece

The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7740f785ceff51a926458a51659fe37
https://hal.archives-ouvertes.fr/hal-01470889