Effect of nonenzymatic deamidation on the structure stability of Camelus dromedarius α-lactalbumin.
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DOI: 10.1016/j.foodchem.2019.04.033
Abstract: Camelid α-lactalbumin is the only known protein that can undergo nonenzymatic deamidation on two Asn residues. This leads to the generation of a mixture of unusual isoAsp and d-Asp residues that may impact health. The… read more here.
Keywords: stability; nonenzymatic deamidation; effect; lactalbumin ... See more keywords
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS
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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