Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate

•Protein-protein interactions of a β-lg-legumin co-precipitate and blend were studied.•NEM, NaCl and SDS were used to target different interaction mechanisms.•SDS showed no effect on protein-protein interactions.•NEM and NaCl had significant effect, especially in combination.•Interactions were domin...

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Veröffentlicht in:	Food chemistry 2022-03, Vol.373 (Pt B), p.131509-131509, Article 131509
Hauptverfasser:	Kristensen, H.T., Christensen, M., Hansen, M.S., Hammershøj, M., Dalsgaard, T.K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Co-precipitation Ethylmaleimide Fabaceae Hydrophobic and Hydrophilic Interactions Lactoglobulins Legumin NEM blocking Protein-protein interactions Whey Proteins β-lactoglobulin
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