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RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins

Disulfide formation of whey proteins during heat treatment via thiol oxidation is important with regard to techno-functional properties. Due to the formation of other oxidation products than disulfides, the decrease in free thiol concentration is not proportional to the disulfide formation. Thus, in...

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Detalles Bibliográficos
Autores principales:	Kurz, Franziska, Hengst, Claudia, Kulozik, Ulrich
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Method Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7644750/ https://www.ncbi.nlm.nih.gov/pubmed/33194562 http://dx.doi.org/10.1016/j.mex.2020.101112

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