Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, D-allose, by Maillard reaction

Food Chemistry

Volumn 95, Issue 3, 2006, Pages 509-517

  Sun, Yuanxia ^a   Hayakawa, Shigeru ^a   Puangmanee, Somwipa ^a   Izumori, Ken ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

Lactalbumin; Antioxidant activity; D allose; Maillard reaction

Indexed keywords

ALLOSE; ALPHA LACTALBUMIN; SCAVENGER; SUGAR; TETRAZOLIUM;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL REACTION; FOOD PRESERVATION; GLYCATION; HUMIDITY; PROTEIN CARBOHYDRATE INTERACTION; PROTEIN GLYCOSYLATION; REACTION ANALYSIS;

EID: 25844522709     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.033     Document Type: Article

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