Structural and thermal stability of β-lactoglobulin as a result of interacting with sugar beet pectin.
Qi, Phoebe X
Structural and thermal stability of β-lactoglobulin as a result of interacting with sugar beet pectin. [electronic resource] - Journal of agricultural and food chemistry Jul 2014 - 7567-76 p. digital
Publication Type: Journal Article
1520-5118
10.1021/jf502699g doi
Amino Acids--chemistry
Beta vulgaris--chemistry
Circular Dichroism
Dietary Proteins--chemistry
Hydrogen-Ion Concentration
Lactoglobulins--chemistry
Molecular Structure
Pectins--chemistry
Protein Structure, Secondary
Spectrometry, Fluorescence
Spectroscopy, Fourier Transform Infrared
Structural and thermal stability of β-lactoglobulin as a result of interacting with sugar beet pectin. [electronic resource] - Journal of agricultural and food chemistry Jul 2014 - 7567-76 p. digital
Publication Type: Journal Article
1520-5118
10.1021/jf502699g doi
Amino Acids--chemistry
Beta vulgaris--chemistry
Circular Dichroism
Dietary Proteins--chemistry
Hydrogen-Ion Concentration
Lactoglobulins--chemistry
Molecular Structure
Pectins--chemistry
Protein Structure, Secondary
Spectrometry, Fluorescence
Spectroscopy, Fourier Transform Infrared