Heat-induced changes in thiol availability of beta-lactoglobulin.
Sava
Nicoleta
N
Department of Food Bioengineering, Faculty of Food Science and Engineering, University Dunarea de Jos, Galati, Romania.
Van der Plancken
Iesel
I
Claeys
Wendie
W
Hendrickx
Marc
M
D004220:Disulfides / Q000032:analysis; D006358:Hot Temperature; D007700:Kinetics; D007782:Lactoglobulins / Q000737:chemistry*; D011489:Protein Denaturation; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013816:Thermodynamics
D004220:Disulfides; D007782:Lactoglobulins; D013438:Sulfhydryl Compounds