Proteolysis in structural analysis of αs1‐casein adsorbed onto oil surfaces of emulsions and improvement of the emulsifying properties of protein
- 1 December 1987
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 64 (12) , 1688-1691
- https://doi.org/10.1007/bf02542504
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Functional Properties of a Peptide of 23 Residues Purified from the Peptic Hydrolyzate of asl‐CASEIN: Changes in the Emulsifying Activity During Purification of the PeptideJournal of Food Science, 1986
- The topography of αs1-casein adsorbed to an oil/water interface: an analytical approach using proteolysisBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1986
- Emulsifying Properties of an N‐Terminal Peptide Obtained from the Peptic Hydrolyzate of αs1‐CaseinJournal of Food Science, 1984
- Adsorption onto an oil surface and emulsifying properties of bovine .alpha.s1-casein in relation to its molecular structureJournal of Agricultural and Food Chemistry, 1983
- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978
- Structure primaire de la caséine αsl‐bovineEuropean Journal of Biochemistry, 1971