Characterization by Ionization Mass Spectrometry of Lactosyl β-Lactoglobulin Conjugates Formed during Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site

Journal of Dairy Science

Volumn 80, Issue 10, 1997, Pages 2270-2281

  Leonil, J ^a   Molle, D ^a   Fauquant, J ^a   Maubois, J L ^a   Pearce, R J ^b   Bouhallab, S ^a  

^a CEMAGREF   (France)

^b CSIRO   (Australia)

Author keywords

Binding site; Lactose; Mass spectrometry; lactoglobulin

Indexed keywords

LACTOGLOBULIN; LACTOSE; LYSINE; MILK PROTEIN; PEPTIDE FRAGMENT; TRYPSIN; WHEY PROTEIN;

ANIMAL; ARTICLE; BINDING SITE; CHEMISTRY; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; METABOLISM; MILK; MOLECULAR WEIGHT;

ANIMALS; BINDING SITES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HEAT; HYDROLYSIS; LACTOGLOBULINS; LACTOSE; LYSINE; MAILLARD REACTION; MASS SPECTROMETRY; MILK; MILK PROTEINS; MOLECULAR WEIGHT; PEPTIDE FRAGMENTS; TRYPSIN;

EID: 0031253029     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76176-9     Document Type: Article

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