Comparison of the Effect of Heating on the Thermal Denaturation of Nine Different β-Lactoglobulin Preparations of Genetic Variants A, B or A/B, as Measured by Microcalorimetry

Autor:	Rianne Waninge, Marie Paulsson, Joëlle Léonil, Jacques Fauquant, J.L. Maubois, Lars Øgendal, C. G. de Kruif, S. P. F. M. Roefs, Rogert Bauer, Carl Holt, P. van Mill, Peter Sellers
Rok vydání:	1998
Předmět:	Isothermal microcalorimetry Whey protein Chromatography Differential scanning calorimetry Ionic strength Chemistry Mole Genetic variants Analytical chemistry Thermal stability Denaturation (biochemistry) Applied Microbiology and Biotechnology Food Science
Zdroj:	International Dairy Journal. 8:99-104
ISSN:	0958-6946
DOI:	10.1016/s0958-6946(98)00026-0
Popis:	Three samples each of the pure A and B genetic variants together with three samples of the mixed A/B variants of β-lactoglobulin were studied by differential scanning microcalorimetry. All the samples were characterised with respect to whey protein composition and shown to be almost pure β-lactoglobulin. Other analyses showed only minor amounts of other contaminants but variable degrees of lactolation ranging from
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4a8488493346a4a4330f42b1582857d4 https://doi.org/10.1016/s0958-6946(98)00026-0 Zobrazit plný text záznamu Full Text from ScienceDirect