Heat Denaturation of β-Lactoglobulins A and B
Open Access
- 1 September 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (9), 1033-1039
- https://doi.org/10.3168/jds.s0022-0302(62)89556-3
Abstract
A comparison of the effect of heat (67-75[degree]C) on [beta]-lactoglobulins-A and -B of bovine milk indicates that B is denatured at a more rapid rate than A. Denaturation is demonstrated by: solubility of the protein at pH 5.0, sulfhydryl group activity and specific optical rotation. Differences were observed in energy of activation and entropy of activation. Both proteins undergo both primary and secondary stages of heat denaturation.This publication has 13 references indexed in Scilit:
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