However, these genetic variants do not appear to significantly affect protein properties (Dalgleish, 1989). The amino acid ... Therefore, the low proline content in a-casein allows for formation of a-helical and /3-sheet structures (Brunner, 1977).
|Title||:||Edible Coatings and Films to Improve Food Quality|
|Author||:||Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, John M. Krochta|
|Publisher||:||CRC Press - 1994-07-01|