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Skim milk was heated at temperatures in the range 75-90°C, at pH values of 6.8, 6.2 and 5.8. The amounts of α-lactalbumin and β-lactoglobulin which interacted with the casein micelles during heat treatment were quantified by SDS-polyacrylamide gel electrophoresis of the micellar fractions isolated by ultra-centrifugation. Both α-lactalbumin and β-lactoglobulin appeared to interact similarly with...
Skim milk was heated at temperatures in the range 75–90 °C, at pH values of 6.8, 6.2 and 5.8, The amounts of α-lactalbumin and β-lactoglobulin which interacted with the casein micelles during heat treatment were quantified by SDS-polyacrylamide gel electrophoresis of the micellar fractions isolated by ultra-centrifugation. Both α-lactalbumin and β-lactoglobulin appeared to interact similarly with...
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