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Peptic proteolysis of esterified β-casein and β-lactoglobulin

✍ Scribed by BRIAND, LOÏC ;CHOBERT, JEAN-MARC ;HAERTLÉ, TOMASZ

Book ID: 118701195
Publisher: Wiley (Blackwell Publishing)
Year: 2009
Tongue: English
Weight: 613 KB
Volume: 46
Category: Article
ISSN: 0367-8377
DOI: 10.1111/j.1399-3011.1995.tb00579.x

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## Abstract By means of spectroscopy in visible light, the interaction was followed between artificial casein micelles and β‐lactoglobulin at 20 °C and after heating to 80 °C for IO min. The micelles consisted of either α~s1~‐casein‐χ‐casein or β‐casein‐χ‐casein. In the presence of β‐lactoglobulin,