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Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0

Author:
Unterhaslberger, G., Schmitt, C., Sanchez, C., Appolonia-Nouzille, C., Raemy, A.
Source:
Food hydrocolloids 2006 v.20 no.7 pp. 1006-1019
ISSN:
0268-005X
Subject:
lactoglobulins, denaturation, protein aggregates, protein binding, whey protein, protein isolates, heat treatment, sodium chloride, pH, amino acids, differential scanning calorimetry, solutes
Agid:
2901184