caa a22 4500 463156439 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0460-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0460-4 Modulation of the thermal stability of β-lactoglobulin by transglutaminase treatment [Elektronische Daten] [Chuan-He Tang, Ching-Yung Ma] The influence of microbial transglutaminase (MTGase) treatment in the presence and absence of dithiothreitol (DTT) on the thermal stability of β-lactoglobulin (β-LG) was investigated using size-exclusion chromatography (SEC) combined with on-line multiangle laser light scattering (MALLS) and UV detection. SEC-MALLS-UV analyses showed that moderate MTGase treatment (up to 6 or 9h) led to the decline in thermal stability of β-LG, while excess treatment (e.g. 23h) resulted in remarkable increase, irrespective of whether the reducing agent DTT was present or not. The modulation in thermal stability may be attributed to the partial unfolding of protein molecules and the subsequent re-arrangement of conformation. Springer-Verlag, 2006 β-Lactoglobulin nationallicence Transglutaminase nationallicence Thermal stability nationallicence Cross-linking nationallicence Tang Chuan-He Department of Food Science and Technology, South China University of Technology, 510640, Guangzhou, P. R. China aut Ma Ching-Yung Food Science Laboratory, Department of Botany, The University of Hong Kong, Hong Kong, P. R. China aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 649-652 1438-2377 225:5-6<649 2007 225 217 https://doi.org/10.1007/s00217-006-0460-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0460-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tang Chuan-He Department of Food Science and Technology, South China University of Technology, 510640, Guangzhou, P. R. China aut NATIONALLICENCE 700 1- Ma Ching-Yung Food Science Laboratory, Department of Botany, The University of Hong Kong, Hong Kong, P. R. China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 649-652 1438-2377 225:5-6<649 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer