EFFECT OF DISULFIDE BOND-CLEAVAGE ON STRUCTURAL AND INTERFACIAL PROPERTIES OF WHEY PROTEINS

被引：45

作者：

KELLA, NKD ^{[1
]}

YANG, ST ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,STOCKING HALL,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1021/jf00089a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1203 / 1210

页数：8

共 48 条

[1]

Anfinsen C B, 1975, Adv Protein Chem, V29, P205, DOI 10.1016/S0065-3233(08)60413-1

[2]

BIKERMANN JJ, 1953, FOAMS THEORY IND APP, P158

[3]

BRADBURY JH, 1970, PHYSICAL PRINCIPLE B, P99

[4]

BULL HB, 1964, INTRO PHYSICAL BIOCH, P204

[5]

Cherry J. P., 1981, ACS Symposium Series, V147, P149

[6]

COHEN EJ, 1943, PROTEINS AMINO ACIDS, P586

[7] THE STABILIZATION OF FOAMS BY PROTEINS [J].

CUMPER, CWN .

TRANSACTIONS OF THE FARADAY SOCIETY, 1953, 49 (11) :1360-1369

[8] THE SURFACE CHEMISTRY OF PROTEINS [J].

CUMPER, CWN ;

ALEXANDER, AE .

TRANSACTIONS OF THE FARADAY SOCIETY, 1950, 46 (03) :235-253

[9]

DICKINSON E, 1982, COLLOIDS FOODS, P67

[10]

DONOVAN JW, 1969, PHYSICAL PRINCIPLE A, P101