Lipophilization of beta-lactoglobulin : effect on hydrophobicity, surface functional properties, digestibility and allergenicity
In this research, beta-lactoglobulin was chemically modified by attaching different levels of stearic acid to the protein. The effect of this modification on hydrophobic!ty, emulsifying and foam properties, digestibility and allergenicity of the protein was investigated. It was found that the effec...
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
University of British Columbia
2010
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/2429/27789 |