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Effect of heat on beta -lactoglobulin and alpha -lactalbumin in bovine milk: a study of the interactions between alpha -lactalbumin, beta -lactoglobulin and the caseins in heated milk and model systems



Effect of heat on beta -lactoglobulin and alpha -lactalbumin in bovine milk: a study of the interactions between alpha -lactalbumin, beta -lactoglobulin and the caseins in heated milk and model systems



Dissertation Abstracts International B, Sciences and Engineering 49(12): 5275



Initial studies indicated that at temp. >74 degrees C there is a greater loss of alpha -lactalbumin ( alpha L) and beta -lactoglobulin ( beta L) in milk than in whey. It was found that, in milk, the 2 portions interact with casein and with each other. The interaction between alpha L and beta L did not occur if N-ethylmaleimide was present during heating.

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Accession: 001810024

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