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Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin

✍ Scribed by Marianne K. Thomsen; Karsten Olsen; Jeanette Otte; Kirsten Sjøstrøm; Birgit B. Werner; Leif H. Skibsted

Book ID
116540716
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
336 KB
Volume
23
Category
Article
ISSN
0958-6946

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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