The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk
1974 ◽
Vol 41
(3)
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pp. 367-372
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Keyword(s):
SummaryIt has been shown that the inhibition caused by heat treatment, of the primary phase of rennin action on casein micelles, is dependent on the presence of β-lactoglobulin. The degree of inhibition increased with increasing amounts of added β-lactoglobulin for both heated casein micelles and heated skim-milk to a constant value. The results are fully consistent with the hypothesis that the inhibition is caused by complex formation between β-lactoglobulin and κ-casein when milk is heated.
2000 ◽
Vol 67
(3)
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pp. 329-348
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Keyword(s):
2003 ◽
Vol 70
(4)
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pp. 423-431
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Keyword(s):
1972 ◽
Vol 39
(3)
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pp. 413-419
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Keyword(s):
1987 ◽
Vol 54
(3)
◽
pp. 389-395
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Keyword(s):
2001 ◽
Vol 68
(3)
◽
pp. 471-481
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Keyword(s):
1993 ◽
Vol 60
(2)
◽
pp. 139-150
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Keyword(s):
1985 ◽
Vol 48
(6)
◽
pp. 494-498
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Keyword(s):
1977 ◽
Vol 44
(2)
◽
pp. 351-355
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2000 ◽
Vol 67
(1)
◽
pp. 31-42
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Keyword(s):