Interaction properties of β-lactoglobulin and benzaldehyde and effect on foaming properties of β-lactoglobulin

Quenching of tryptophan fluorescence intensity and absence of covalently bound fluorescent products in β-lactoglobulin solutions containing benzaldehyde at various molar ratios, indicated that β-lactoglobulin monomer and benzaldehyde might associate through a non covalent binding mechanism. The affi...

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Veröffentlicht in:	Food chemistry 2000-11, Vol.71 (3), p.401-406
Hauptverfasser:	Marin, Isabelle, Relkin, Perla
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Aroma compound b-Lactoglobulin Benzaldehyde Biological and medical sciences Foams Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Heat denaturation Ligand binding β-Lactoglobulin
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