Interactions between β-lactoglobulin and casein glycomacropeptide on foaming

The aim of this work was to study the effect of interactions between casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) at pH 6.5 and 3.5 on the foaming properties of the mixed systems with different CMP:β-lg ratios. The foaming properties were determined by the bubbling method with a Foamsca...

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Detalles Bibliográficos
Autores principales:	Martínez, María Julia, Pilosof, Ana María Renata
Publicado:	2012
Materias:	β-Lactoglobulin Casein glycomacropeptide Foam Interactions PH Aqueous phase Bubbling method Foaming properties Glycomacropeptide Lactoglobulin Mixed systems Differential scanning calorimetry Casein beta lactoglobulin casein glycoprotein adsorption article binding affinity chemical interaction complex formation concentration (parameters) controlled study density gradient differential scanning calorimetry down regulation foaming gelation light scattering mathematical model pH measurement priority journal protein protein interaction protein stability upregulation Caseins Glycopeptides Hydrogen-Ion Concentration Lactoglobulins Peptide Fragments
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v89_n1_p234_Martinez http://hdl.handle.net/20.500.12110/paper_09277765_v89_n1_p234_Martinez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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