Interactions between β-Lactoglobulin and Pectins during in Vitro Gastric Hydrolysis

This paper deals with the influence of different levels of three pectins, low-methylated pectin (LMP), high-methylated pectin (HMP), and low-methylated and amidated pectin (LMA), on the in vitro gastric hydrolysis of β-lactoglobulin (β-lg). Proteolysis by pepsin consisted of a 2-h progressive reduct...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2004-01, Vol.52 (2), p.355-360
Hauptverfasser:	Nacer S, Ahmed, Sanchez, Christian, Villaume, Christian, Mejean, Luc, Mouecoucou, Justine
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical, structural and metabolic biochemistry Biological and medical sciences Food engineering Fundamental and applied biological sciences. Psychology Glycoproteins Hydrogen-Ion Concentration Hydrolysis Lactoglobulins - chemistry Lactoglobulins - metabolism Life Sciences Methylation Nephelometry and Turbidimetry Pectins - chemistry Pectins - pharmacology Pepsin A - antagonists & inhibitors Pepsin A - metabolism Proteins Static Electricity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!