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Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β-Lactoglobulin

✍ Scribed by T. O'NEILL; J.E. KINSELLA

Book ID
108813571
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
523 KB
Volume
53
Category
Article
ISSN
0022-1147

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✍ Yuan Fang; Douglas G. Dalgleish 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 138 KB

The structure of mixed A and B genetic variants of beta-lactoglobulin (beta-lg) in its native and denatured states has been studied by FTIR. The denaturation was achieved through either heating at various temperatures at pH 6 and 7 or by adsorption to the surfaces of oil droplets in oil-in-water emu