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Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins - Fig 7
Abstract
<p>(a) Non-reducing and (b) reducing SDS-PAGE of solubilized solutions or gels during the alkali cold gelation of 9.45 wt% 2h WPI aggregates with NEM (<i>R</i><sub>NEM/WPI</sub> = 0.5) at pH 11.84 and at different gelation times, and for unheated WPI (UHW).</p- Image
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- Whey Proteins N-ethylmaleimide
- whey protein aggregates
- NEM
- rheology
- alkali cold-gelation
- Experiments show
- 0.5 mol
- show Sol-Gel-Sol transitions
- incubation
- whey proteins
- oscillatory rheometry
- Disulfide Crosslinks Formation
- Trp fluorescence
- disulfide crosslinks
- protein concentrations
- SDS-PAGE measurements
- non-covalent interactions
- Alkali-Cold Gelation
- whey aggregates