The effects of pH and NaCl concentration on the structure of β‐casein from buffalo milk

In the present study, we aimed to investigate the effects of pH and sodium chloride (NaCl) concentration on the structure of β‐casein (β‐CN) purified from buffalo milk using circular dichroism (CD), intrinsic tryptophan, and anilino‐8‐naphthalene sulfonate (ANS) fluorescence spectroscopy. We found t...

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Detalles Bibliográficos
Autores principales: Wu, Kong Yang, Yang, Tong Xiang, Li, Quan Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8121154/
https://www.ncbi.nlm.nih.gov/pubmed/34026061
http://dx.doi.org/10.1002/fsn3.2157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8121154/
https://www.ncbi.nlm.nih.gov/pubmed/34026061
http://dx.doi.org/10.1002/fsn3.2157

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