Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis
- 1 December 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (12) , 4889-4896
- https://doi.org/10.1021/jf9704571
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- High-pressure effects on β-lactoglobulin interactions with ligands studied by fluorescencePublished by Elsevier ,2003
- Protease‐Induced Aggregation and Gelation of Whey ProteinsJournal of Food Science, 1996
- Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pHJournal of Dairy Science, 1996
- Effect of high hydrostatic pressure on the enzymic hydrolysis of β-lactoglobulin B by trypsin, thermolysin and pepsinJournal of Dairy Research, 1996
- Thermal gelation and denaturation of bovine β-lactoglobulins A and BJournal of Dairy Research, 1994
- Isolation and amino acid sequence of a glutamic acid specific endopeptidase from Bacillus licheniformisEuropean Journal of Biochemistry, 1992
- The structure of β-lactoglobulin and its similarity to plasma retinol-binding proteinNature, 1986
- Information content in the circular dichroism of proteinsBiochemistry, 1981
- Conjugated polyene fatty acids as fluorescent probes: synthetic phospholipid membrane studiesBiochemistry, 1977
- Binding of long chain fatty acids to β‐lactoglobulinLipids, 1970