THE EFFECT OF TEMPERATURE AND EXTRACTION TECHNIQUE ON THE BINDING INTERACTIONS AND HYDROLYSIS OF β-LACTOGLOBULIN WITH MILK FAT GLOBULE MEMBRANE (MFGM)
Whey protein, containing predominately b-Lactoglobulin (b-LG), is a popular choice among consumers looking for an excellent protein source. Likewise, fat is a natural component in milk and dairy products. Lipids are packaged within a membrane called the Milk Fat Globule Membrane (MFGM). The MGFM con...
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| Format: | Others |
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DigitalCommons@CalPoly
2014
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| Online Access: | https://digitalcommons.calpoly.edu/theses/1203 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=2298&context=theses |