| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10537391 | Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics | 2011 | 11 Pages |
Abstract
⺠Aggregation of the whey protein βLG is inhibited by sub-micellar anionic surfactants. ⺠This involves a combination of protein stabilization and increase of charge. ⺠Cationic surfactants promote aggregation below the cmc but inhibit it above the cmc. ⺠Non-ionic surfactants inhibit aggregation above the cmc despite destabilizing βLG. ⺠These different interactions can modulate the properties of whey aggregates.
Keywords
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jon G. Hansted, Peter L. Wejse, Hans Bertelsen, Daniel E. Otzen,