Kinetics of Heat-Induced Aggregation of β-Lactoglobulin

Heat-induced aggregation of β-lactoglobulin was investigated as a function of pH, heating temperature, and NaCl concentration by measurements of reaction kinetics, differential scanning calorimetry, and light scattering. The aggregation can be well interpreted using a reaction scheme consisting of t...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1998-03, Vol.46 (3), p.896-903
Hauptverfasser:	Verheul, Marleen, Roefs, Sebastianus P. F. M, de Kruif, Kees G
Format:	Artikel
Sprache:	eng
Schlagworte:	BETA-LACTOGLOBULIN Biological and medical sciences CHEMICAL REACTIONS DENATURATION Food industries Fundamental and applied biological sciences. Psychology HEATING Milk and cheese industries. Ice creams PROTEIN AGGREGATION PROTEIN UNFOLDING SODIUM CHLORIDE TEMPERATURE
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