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

• 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