THERMALLY INDUCED COMPLEX-FORMATION IN AN ARTIFICIAL MILK SYSTEM

被引：12

作者：

NOH, BS ^{[1
]}

CREAMER, LK ^{[1
]}

RICHARDSON, T ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 05期

关键词：

D O I：

10.1021/jf00089a041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1395 / 1400

页数：6

共 28 条

[1]

CREAMER LK, 1978, NEW ZEAL J DAIRY SCI, V13, P9

[2] FRACTIONATION OF CASEIN MICELLES AND WHEY-PROTEIN AGGREGATES ON SEPHACRYL S-1000 [J].

CREAMER, LK .

JOURNAL OF CHROMATOGRAPHY, 1984, 291 (MAY) :460-463

[3] REACTION-KINETICS OF THE DENATURATION OF WHEY PROTEINS IN MILK [J].

DANNENBERG, F ;

KESSLER, HG .

JOURNAL OF FOOD SCIENCE, 1988, 53 (01) :258-263

[4] HEAT-INDUCED CHANGE IN ULTRASTRUCTURE OF MILK AND ITS EFFECT ON GEL FORMATION IN YOGURT [J].

DAVIES, FL ;

SHANKAR, PA ;

BROOKER, BE ;

HOBBS, DG .

JOURNAL OF DAIRY RESEARCH, 1978, 45 (01) :53-&

[5] RADIOLABELING OF PROTEINS BY REDUCTIVE ALKYLATION WITH (C-14) FORMALDEHYDE AND SODIUM CYANOBOROHYDRIDE [J].

DOTTAVIOMARTIN, D ;

RAVEL, JM .

ANALYTICAL BIOCHEMISTRY, 1978, 87 (02) :562-565

[6] WHEY-PROTEIN DENATURATION IN HEATED MILK AND CHEESE WHEY [J].

HILLIER, RM ;

LYSTER, RLJ .

JOURNAL OF DAIRY RESEARCH, 1979, 46 (01) :95-102

[7] AMINO ACID COMPOSITION OF ALPHAS3-,ALPHAS4-, AND ALPHAS5-CASEINS [J].

HOAGLAND, PD ;

THOMPSON, MP ;

KALAN, EB .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (08) :1103-+

[8]

JENTOFT N, 1979, J BIOL CHEM, V254, P4359

[9]

KOCH GK, 1977, RADIOCHIM ACTA, V24, P215

[10] REACTIVITY OF AMINO-GROUPS IN VARIOUS COMPLEXES OF PEPTIDE CHAIN ELONGATION-FACTOR EF-TU FROM ESCHERICHIA-COLI - NEW METHOD OF COMPETITIVE LABELING USING REDUCTIVE METHYLATION [J].

KRAAL, B ;

HARTLEY, BS .

JOURNAL OF MOLECULAR BIOLOGY, 1978, 124 (03) :551-564

← 1 2 3 →