搜索结果: 1-3 共查到“食品科学技术基础学科 -lactoglobulin”相关记录3条 . 查询时间(0.052 秒)
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of β-Lactoglobulin-Acidic Polysaccharides Conjugates
β-lactoglobulin carboxymethyl dextran lipocalin
2009/6/17
Many studies on the conjugates of proteins and saccharides (neoglycoproteins) have been carried out over the past 20 years to improve the function of proteins. However, most have been carried out by a...
Genetic Polymorphism of β-Lactoglobulin in Native Sheep from the Island of Pag
β-lactoglobulin polymorphism Pag sheep Pag cheese
2009/3/20
Milk samples from 248 Pag ewes, belonging to 14 different flocks and located through the Pag Island (Croatia), were analyzed by isoelectrofocusing and PCR-RFLP. Two genetic variants (A and B) and thre...