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Symposium on the stability of proteins in dairy foods: general stability of casein micelles


Journal of Dairy Science 72(Suppl. 1): 159
Symposium on the stability of proteins in dairy foods: general stability of casein micelles
This was a study of the underlying principles of casein structure by application of modern methods of protein chemistry. The dynamics and quaternary structure of this system were studied using small-angle X-ray scattering and superscript 2H-NMR relaxation techniques; ligand binding and protein-protein interactions were quantified by the application of thermodynamic linkage analyses. New insights into the secondary structures of caseins were obtained by Raman and FTIR spectroscopy.


Accession: 001962184



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