Insight into the effect of glycerol on stability of globular proteins in high protein model system.

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第一作者： Xiaoxia,Chen

第一单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S. China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China.

作者： Xiaoxia,Chen ^[1] ; Bhesh,Bhandari ^[2] ; Peng,Zhou ^[3]

作者单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S. China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China. ^[1] School of Agriculture and Food Science, University of Queensland, Brisbane, Queensland 4072, Australia. ^[2] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S. China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn. ^[3]

关键词 Glycerol High protein food Lactoferrin Lysozyme Thermal stability α-Lactalbumin β-Lactoglobulin