Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability - Insights from computational molecular dynamics.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130733
Abstract: We used computational molecular dynamics (MD) to assess molecular conformations of apo- and holo-forms (respectively without and with Ca2+) of bovine α-lactalbumin (α-La) at different temperatures, and to correlate them with the protein's foaming properties.… read more here.
Keywords: ca2 cation; molecular dynamics; impacts ca2; computational molecular ... See more keywords
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104899
Abstract: Abstract α-Lactalbumin (α-la) provides essential amino acids to the diet and is therefore of nutritional importance. Bovine α-la is routinely supplemented to infant formulas, which makes it essential to obtain quantitative data of its content.… read more here.
Keywords: formula; bovine; quantification bovine; lactalbumin infant ... See more keywords