The results showed a decreasing trend in the relative mean contents of free amino groups from 100% to 59.0% with increasing concentration of BITC for the derivatization of protein conjugates, indicating the formation of thiourea derivatives and an increasing degree of modification of the protein [ 1 , 64 , 65 ].
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Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate-Effects on Molecular Structure and Proteolytic Stability.
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