Purification and characterization of two porcine beta lactoglobulin variants by NaCl salting out and reversed phase HPLC

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Bibliographic Details
Published in	Lait Vol. 72; no. 1; pp. 35 - 42
Main Authors	Dalgalarrondo, M. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Interaction des Molecules Alimentaires), Dufour, E, Bertrand Harb, C, Chobert, J.M, Haertle, T
Format	Journal Article
Language	English
Published	Les Ulis EDP Sciences 1992
Subjects	ANALISIS CUANTITATIVO ANALYSE QUANTITATIVE BETA LACTOGLOBULIN BETA LACTOGLOBULINA BETA LACTOGLOBULINE Biological and medical sciences CERDAS CHROMATOGRAPHIE LIQUIDE HAUTE PRESS CROMATOGRAFIA LIQUIDA ALTA PRESION Food industries Fundamental and applied biological sciences. Psychology HIGH PRESSURE LIQUID CHROMATOGRAPHY LAIT LECHE METHODE METHODS METODOS MILK Milk and cheese industries. Ice creams PROTEINAS DE SUERO DE LECHE PROTEINE DE LACTOSERUM QUANTITATIVE ANALYSIS SOWS TRUIE WHEY PROTEINS Proteins Variant Purification Lactoglobulins Aminoacid HPLC chromatography Whey Physicochemical properties Milk
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