When heating milk, denatauration of whey proteins induces a red shift as a result of the exposure of Trp-19 from beta-LG to a polar environment.

This is associated to a slight initial increse in fluorescence intensity (T < 80 C) followed by a significant decrease of intensity at higher temperatures.

What might be the reasons for these changes in fluorescence intesity?

More Manuel Castillo's questions See All
Similar questions and discussions