Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin

Food Chemistry

Volumn 78, Issue 4, 2002, Pages 399-406

  Puscasu, Cristina ^a   Birlouez Aragon, Inès ^b  

^a NATIONAL INSTITUTE OF RESEARCH AND DEVELOPMENT FOR BIOLOGICAL SCIENCES   (Romania)

^b AGROPARISTECH   (France)

Author keywords

Maillard reaction; Radical mediated oxidation; Tryptophan; Lactalbumin

Indexed keywords

ALPHA LACTALBUMIN; IRON DERIVATIVE; OXIDIZING AGENT; OXYGEN RADICAL; TRYPTOPHAN;

ARTICLE; FOOD; GLYCATION; HEAT TREATMENT; OXIDATION; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN DENATURATION;

EID: 0036768232     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00334-X     Document Type: Article

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