Effect of temperature/ethanol on the secondary structure of bovine Apo Alpha-Lactalbumin investigated by FTIR/2D IR correlation spectoscropy
Whey proteins play a vital role in the manufacture of food products due to their nutritional value and versatile functional properties. α-Lactalbumin (α-LA) is the second most abundant protein in bovine whey and the most abundant protein of human whey. α-LA is a low-molecular-weight (14.2 kDa) and a...
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| Format: | Others |
| Language: | en |
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McGill University
2014
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123309 |