WHEY PROTEINS OF PIGS MILK ISOLATION AND CHARACTERIZATION OF A BETA-LACTOGLOBULIN

被引:69
|
作者
KESSLER, E
BREW, K
机构
关键词
D O I
10.1016/0005-2795(70)90101-7
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
引用
收藏
页码:449 / &
相关论文
共 50 条
  • [1] GELATION CHARACTERISTICS OF WHEY PROTEINS AND BETA-LACTOGLOBULIN
    MULVIHILL, DM
    KINSELLA, JE
    [J]. FOOD TECHNOLOGY, 1987, 41 (09) : 103 - +
  • [2] FELINE WHEY PROTEINS - IDENTIFICATION, ISOLATION AND INITIAL CHARACTERIZATION OF ALPHA-LACTALBUMIN, BETA-LACTOGLOBULIN AND LYSOZYME
    HALLIDAY, JA
    BELL, K
    MCKENZIE, HA
    SHAW, DC
    [J]. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY, 1990, 95 (04): : 773 - 779
  • [3] AN ATTEMPT TO CRYSTALLISE BETA-LACTOGLOBULIN FROM HUMAN MILK WHEY
    JOHANSSON, B
    [J]. ACTA CHEMICA SCANDINAVICA, 1954, 8 (06): : 1108 - 1108
  • [4] Isolation and purification of beta-lactoglobulin from cow milk
    Aich, Ranjit
    Batabyal, Subhasis
    Joardar, Siddhartha Narayan
    [J]. VETERINARY WORLD, 2015, 8 (05) : 621 - 624
  • [5] WHEY PROTEINS OF MILK OF RED DEER (CERVUS-ELAPHUS L) - HOMOLOGUE OF BOVINE BETA-LACTOGLOBULIN
    MCDOUGALL, EI
    STEWART, JC
    [J]. BIOCHEMICAL JOURNAL, 1976, 153 (03) : 647 - 655
  • [6] ISOLATION AND PRELIMINARY PHYSICOCHEMICAL CHARACTERIZATION OF HUMAN BETA-LACTOGLOBULIN
    CONTI, A
    LIBERATORI, J
    NAPOLITANO, L
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1980, 35 (02): : 65 - 68
  • [7] NOMENCLATURE AND SOME PROPERTIES OF WHEY PROTEINS .1. BETA-LACTOGLOBULIN
    SIENKIEWICZ, T
    [J]. NAHRUNG-FOOD, 1981, 25 (04): : 329 - 334
  • [8] ISOLATION AND CHARACTERIZATION OF THE CAPRINE GENOMIC BETA-LACTOGLOBULIN GENE
    LIM, JM
    KIM, JY
    KIM, KJ
    YU, MH
    [J]. MOLECULES AND CELLS, 1995, 5 (03) : 209 - 216
  • [9] ELIMINATION OF BETA-LACTOGLOBULIN FROM WHEY TO SIMULATE HUMAN-MILK PROTEIN
    KUWATA, T
    PHAM, AM
    MA, CY
    NAKAI, S
    [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 605 - 609
  • [10] Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
    Keppler, Julia K.
    Heyse, Anja
    Scheidler, Eva
    Uttinger, Maximilian J.
    Fitzner, Laura
    Jandt, Uwe
    Heyn, Timon R.
    Lautenbach, Vanessa
    Loch, Joanna, I
    Lohr, Jonas
    Kieserling, Helena
    Guenther, Gabriele
    Kempf, Elena
    Grosch, Jan-Hendrik
    Lewinski, Krzysztof
    Jahn, Dieter
    Luebbert, Christian
    Peukert, Wolfgang
    Kulozik, Ulrich
    Drusch, Stephan
    Krull, Rainer
    Schwarz, Karin
    Biedendieck, Rebekka
    [J]. FOOD HYDROCOLLOIDS, 2021, 110