Characterization and functional properties of lactosyl caseinomacropeptide conjugates

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 18, 2002, Pages 5179-5184

  Moreno, F Javier ^a   López Fandiño, Rosina ^a   Olano, Agustín ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Caseinomacropeptide; Functional properties; Lactosylated forms; Maillard reaction

Indexed keywords

CASEIN; CASEINOMACROPEPTIDE; LACTOSE; LYSINE; METHIONINE; PEPTIDE FRAGMENT;

AMINO ACID ANALYSIS; AMINO TERMINAL SEQUENCE; ANIMAL; ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; CONJUGATION; DEGRADATION; DRUG STABILITY; EMULSION; FEMALE; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMIDITY; MASS SPECTROMETRY; MILK; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SHEEP; SOLUBILITY; THERMOSTABILITY; ELECTROSPRAY MASS SPECTROMETRY;

ANIMALIA; OVIS; OVIS ARIES;

ANIMALS; CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; ELECTROPHORESIS, CAPILLARY; FEMALE; HEAT; LACTOSE; LYSINE; MAILLARD REACTION; METHIONINE; MILK; PEPTIDE FRAGMENTS; SHEEP; SOLUBILITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 0037189870     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020118u     Document Type: Article

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