Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration.
Kerkaert
B
B
Research Group of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
Mestdagh
F
F
Cucu
T
T
De Meulenaer
B
B
D000818:Animals; D002364:Caseins / Q000737:chemistry*; D002417:Cattle; D003612:Dairying / Q000379:methods*; D004202:Disinfectants / Q000737:chemistry* / Q000494:pharmacology; D004866:Equipment Contamination / Q000517:prevention & control; D005260:Female; D006863:Hydrogen-Ion Concentration; D006997:Hypochlorous Acid / Q000737:chemistry* / Q000494:pharmacology; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D000067816:Whey Proteins
D002364:Caseins; D004202:Disinfectants; D008894:Milk Proteins; D000067816:Whey Proteins; D006997:Hypochlorous Acid