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Items: 1 to 20 of 134

1.

Re-formation of fibrils from hydrolysates of β-lactoglobulin fibrils during in vitro gastric digestion.

Bateman L, Ye A, Singh H.

J Agric Food Chem. 2011 Sep 14;59(17):9605-11. doi: 10.1021/jf2020057. Epub 2011 Aug 4.

PMID:
21790203
2.

In vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH.

Bateman L, Ye A, Singh H.

J Agric Food Chem. 2010 Sep 8;58(17):9800-8. doi: 10.1021/jf101722t.

PMID:
20684554
3.

Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS.

Chelulei Cheison S, Brand J, Leeb E, Kulozik U.

J Agric Food Chem. 2011 Mar 9;59(5):1572-81. doi: 10.1021/jf1039876. Epub 2011 Feb 14.

PMID:
21319805
4.

Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin.

Mudgal P, Daubert CR, Clare DA, Foegeding EA.

J Agric Food Chem. 2011 Mar 9;59(5):1491-7. doi: 10.1021/jf101893v. Epub 2010 Sep 2.

PMID:
20812724
5.

Interactions between beta-lactoglobulin and pectins during in vitro gastric hydrolysis.

Nacer A, Sanchez C, Villaume C, Mejean L, Mouecoucou J.

J Agric Food Chem. 2004 Jan 28;52(2):355-60.

PMID:
14733521
6.

Β-lactoglobulin self-assembly: structural changes in early stages and disulfide bonding in fibrils.

Dave AC, Loveday SM, Anema SG, Loo TS, Norris GE, Jameson GB, Singh H.

J Agric Food Chem. 2013 Aug 14;61(32):7817-28. doi: 10.1021/jf401084f. Epub 2013 Aug 5.

PMID:
23848407
7.

Influence of protein hydrolysis on the growth kinetics of β-lg fibrils.

Kroes-Nijboer A, Venema P, Bouman J, van der Linden E.

Langmuir. 2011 May 17;27(10):5753-61. doi: 10.1021/la104797u. Epub 2011 Apr 21.

PMID:
21510654
8.

Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

Akkermans C, Venema P, van der Goot AJ, Gruppen H, Bakx EJ, Boom RM, van der Linden E.

Biomacromolecules. 2008 May;9(5):1474-9. doi: 10.1021/bm7014224. Epub 2008 Apr 17.

PMID:
18416530
9.

Characterization and in vitro digestibility of bovine beta-lactoglobulin glycated with galactooligosaccharides.

Luz Sanz M, Corzo-Martínez M, Rastall RA, Olano A, Moreno FJ.

J Agric Food Chem. 2007 Sep 19;55(19):7916-25. Epub 2007 Aug 21.

PMID:
17708643
10.

Mass spectrometric characterization of glycated beta-lactoglobulin peptides derived from galacto-oligosaccharides surviving the in vitro gastrointestinal digestion.

Moreno FJ, Quintanilla-López JE, Lebrón-Aguilar R, Olano A, Sanz ML.

J Am Soc Mass Spectrom. 2008 Jul;19(7):927-37. doi: 10.1016/j.jasms.2008.04.016. Epub 2008 Apr 10.

11.

Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion.

Nik AM, Wright AJ, Corredig M.

J Colloid Interface Sci. 2010 Apr 15;344(2):372-81. doi: 10.1016/j.jcis.2010.01.006. Epub 2010 Jan 11.

PMID:
20116801
12.

Characteristics and effects of specific peptides on heat-induced aggregation of β-lactoglobulin.

Kosters HA, Wierenga PA, de Vries R, Gruppen H.

Biomacromolecules. 2011 Jun 13;12(6):2159-70. doi: 10.1021/bm2002285. Epub 2011 May 16.

PMID:
21517078
13.

Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications.

Picariello G, Ferranti P, Fierro O, Mamone G, Caira S, Di Luccia A, Monica S, Addeo F.

J Chromatogr B Analyt Technol Biomed Life Sci. 2010 Feb 1;878(3-4):295-308. doi: 10.1016/j.jchromb.2009.11.033. Epub 2009 Nov 20.

PMID:
19962948
14.

Proteolytic pattern, antigenicity, and serum immunoglobulin E binding of beta-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments.

Chicón R, López-Fandiño R, Alonso E, Belloque J.

J Dairy Sci. 2008 Mar;91(3):928-38. doi: 10.3168/jds.2007-0657.

PMID:
18292248
15.

Fibrillar beta-lactoglobulin gels: Part 1. Fibril formation and structure.

Gosal WS, Clark AH, Ross-Murphy SB.

Biomacromolecules. 2004 Nov-Dec;5(6):2408-19.

PMID:
15530058
16.

Formation of β-lactoglobulin nanofibrils by microwave heating gives a peptide composition different from conventional heating.

Hettiarachchi CA, Melton LD, Gerrard JA, Loveday SM.

Biomacromolecules. 2012 Sep 10;13(9):2868-80. doi: 10.1021/bm300896r. Epub 2012 Aug 24.

PMID:
22877308
17.

Fibril assemblies in aqueous whey protein mixtures.

Bolder SG, Hendrickx H, Sagis LM, van der Linden E.

J Agric Food Chem. 2006 Jun 14;54(12):4229-34.

PMID:
16756351
18.

Macromolecular crowding modulates the kinetics and morphology of amyloid self-assembly by β-lactoglobulin.

Ma B, Xie J, Wei L, Li W.

Int J Biol Macromol. 2013 Feb;53:82-7. doi: 10.1016/j.ijbiomac.2012.11.008. Epub 2012 Nov 10.

PMID:
23148946
19.
20.

Determination of exposed sulfhydryl groups in heated beta-lactoglobulin A using IAEDANS and mass spectrometry.

Kehoe JJ, Brodkorb A, Mollé D, Yokoyama E, Famelart MH, Bouhallab S, Morris ER, Croguennec T.

J Agric Food Chem. 2007 Aug 22;55(17):7107-13. Epub 2007 Jul 25.

PMID:
17650000

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