Influence of the reaction conditions on the chemical phosphorylation of milk proteins
- Author
- SITOHY, M; CHOBERT, J.-M; HAERTLE, T
INRA, lab. étude interactions molécules alimentaires, 44026 Nantes, France - Source
Milchwissenschaft. 1994, Vol 49, Num 11, pp 610-615 ; ref : 31 ref
- CODEN
- MILCAD
- ISSN
- 0026-3788
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- AVA, Kempten
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Caséine Condition opératoire modérée Electrophorèse Focalisation isoélectrique Lactoglobuline Modification Optimisation Phosphoprotéine Phosphorylation Polymérisation Protéine Réaction chimique
- Keyword (en)
- Casein Mild operating conditions Electrophoresis Isoelectrical focusing Lactoglobulins Modification Optimization Phosphoproteins Phosphorylation Polymerization Proteins Chemical reaction
- Keyword (es)
- Caseina Condición operatoria moderada Electroforesis Focalización isoeléctrica Lactoglobulina Modificación Optimización Fosfoproteina Fosforilación Polimerización Proteína Reacción química
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3409141
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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