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Effect of Binding of Retinol and Palmitic Acid to Bovine ß-Lactoglobulin on Its Resistance to Thermal Denaturation
ß beta -lactoglobulin palmitic acid retinol thermal denaturation
2008/3/28
Differential scanning calorimetry was used to study the thermal stability of bovine ß-LG as influenced by binding of palmitic acid or retinol. Maximum peak temperature and apparent enthalpy of d...
The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk
high pressure cheese yield milk coagulation
2008/3/26
The effects of high pressure, from 100 to 400 MPa (14,500 to 58,000 psi) and applied for different periods (10 to 60 min), on the biochemical and microbiological characteristics of milk have been inve...
Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures
denaturation whey protein concentrate nonfat dry milk
2008/3/22
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...