Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure
- 1 January 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (1) , 23-29
- https://doi.org/10.1021/jf960330w
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- High-pressure effects on β-lactoglobulin interactions with ligands studied by fluorescencePublished by Elsevier ,2003
- Modifications Occur at Different Structural Levels During the Heat Denaturation of β‐LactoglobulinEuropean Journal of Biochemistry, 1996
- Hydrolysis of β‐lactoglobulin by thermolysin and pepsin under high hydrostatic pressureBiopolymers, 1995
- A comparative rheological study of heat and high pressure induced whey protein gelsFood Chemistry, 1995
- Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heatProtein Journal, 1994
- Effects of high pressure on proteinsFood Reviews International, 1993
- Surface hydrophobicity changes and heat-induced modifications of .alpha.-lactalbuminJournal of Agricultural and Food Chemistry, 1992
- Crystal structure of the trigonal form of bovine beta-lactoglobulin and of its complex with retinol at 2.5 Å resolutionJournal of Molecular Biology, 1987
- Rapid formation of secondary structure framework in protein folding studied by stopped‐flow circular dichroismFEBS Letters, 1987
- Studies of polymer effects under pressure. Part 7. Pressure inactivation of .alpha.-chymotrypsinThe Journal of Physical Chemistry, 1983