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Article

Denaturation of beta-lactoglobulin in pressure-treated skim milk.

Journal of agricultural and food chemistry - 5 Oct 2005

Anema Skelte G, Stockmann Regine, Lowe Edwin K

Abstract excerpt

The kinetics of beta-lactoglobulin (beta-LG) denaturation in pressure-treated reconstituted skim milk samples over a wide pressurization range (100-600 MPa) and at various temperatures (10-40 degrees C) was studied. Denaturation was extremely dependent on the pressure and duration of treatment. At 100 MPa, no denaturation was observed regardless of the temperature or the holding time. At higher pressures, the...

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Identifiers

PMID: 16190631
DOI: 10.1021/jf050326x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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