Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. α-La Precipitation, Separation, and Refolding Procedure
2.3. Determination of Resolubilization Degree
2.4. Production of Native α-La as Analytical Standard
2.5. Characterization of Elution Time by RP-HPLC Analysis
2.6. Determination of Denaturation Temperature by DSC
2.7. Analysis of the Secondary Structure by FTIR
2.8. Data Evaluation and Statistics
3. Results and Discussion
3.1. Solubilization of α-La Precipitates
3.2. Investigation of Thermal Stability
3.3. Investigation of Hydrophobicity
3.4. Analysis of Secondary Structure
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Haller, N.; Maier, I.; Kulozik, U. Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization. Foods 2021, 10, 2231. https://doi.org/10.3390/foods10092231
Haller N, Maier I, Kulozik U. Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization. Foods. 2021; 10(9):2231. https://doi.org/10.3390/foods10092231
Chicago/Turabian StyleHaller, Nicole, Isabel Maier, and Ulrich Kulozik. 2021. "Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization" Foods 10, no. 9: 2231. https://doi.org/10.3390/foods10092231