Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH

The surface hydrophobicity of beta-lactoglobulin (betaLG) was investigated by binding of 8-anilino-1-naphthalenesulfonate (ANS) or retinol (RET). Analysis of ANS-betaLG binding at pH 7.5 gave a low number of sites (n = 0.03-0.4) and a high dissociation constant (KD = 2.0-6.5 X 10(-5) M), suggesting...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1991-12, Vol.39 (12), p.2147-2155
Hauptverfasser:	Laligant, Anne, Dumay, Eliane, Casas Valencia, Carmen, Cuq, Jean Louis, Cheftel, Jean Claude
Format:	Artikel
Sprache:	eng
Schlagworte:	BETA LACTOGLOBULINA BETA LACTOGLOBULINE Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology LIGAND LIGANDOS Milk and cheese industries. Ice creams PROPIEDADES FISICO-QUIMICAS PROPIEDADES OPTICAS PROPRIETE OPTIQUE PROPRIETE PHYSICOCHIMIQUE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS TRAITEMENT THERMIQUE TRATAMIENTO TERMICO
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