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Heat-induced changes in thiol availability of beta-lactoglobulin. 2004

Nicoleta Sava, and Iesel Van der Plancken, and Wendie Claeys, and Marc Hendrickx
Department of Food Bioengineering, Faculty of Food Science and Engineering, University Dunarea de Jos, Galati, Romania.

UI MeSH Term Description Entries
D007700 Kinetics The rate dynamics in chemical or physical systems.
D007782 Lactoglobulins Globulins of milk obtained from the WHEY. Lactoglobulin,beta-Lactoglobulin,beta-Lactoglobulin A,beta-Lactoglobulin B,beta-Lactoglobulin C,beta-Lactoglobulin E,beta-Lactoglobulin F,beta-Lactoglobulin G,beta-Lactoglobulin I,beta Lactoglobulin,beta Lactoglobulin A,beta Lactoglobulin B,beta Lactoglobulin C,beta Lactoglobulin E,beta Lactoglobulin F,beta Lactoglobulin G,beta Lactoglobulin I
D011489 Protein Denaturation Disruption of the non-covalent bonds and/or disulfide bonds responsible for maintaining the three-dimensional shape and activity of the native protein. Denaturation, Protein,Denaturations, Protein,Protein Denaturations
D004220 Disulfides Chemical groups containing the covalent disulfide bonds -S-S-. The sulfur atoms can be bound to inorganic or organic moieties. Disulfide
D006358 Hot Temperature Presence of warmth or heat or a temperature notably higher than an accustomed norm. Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D013438 Sulfhydryl Compounds Compounds containing the -SH radical. Mercaptan,Mercapto Compounds,Sulfhydryl Compound,Thiol,Thiols,Mercaptans,Compound, Sulfhydryl,Compounds, Mercapto,Compounds, Sulfhydryl
D013816 Thermodynamics A rigorously mathematical analysis of energy relationships (heat, work, temperature, and equilibrium). It describes systems whose states are determined by thermal parameters, such as temperature, in addition to mechanical and electromagnetic parameters. (From Hawley's Condensed Chemical Dictionary, 12th ed) Thermodynamic

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