Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 368-380

  Scaman, C ^a   Nakai, S ^a   Aminlari, M ^b  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b SHIRAZ UNIVERSITY   (Iran)

Author keywords

Antimicrobial; Dextran; Functional properties; Galactomannan; Glycation; Lysozyme; Mannan

Indexed keywords

BISULFITE; CARBOHYDRATE; CYSTEINE; DEXTRAN; GALACTOMANNAN; LYSOZYME; MANNAN; POLYSACCHARIDE;

ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL MODIFICATION; CONJUGATION; EMULSION; FOOD; GLYCATION; GRAM NEGATIVE BACTERIUM; ION EXCHANGE CHROMATOGRAPHY; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; REACTION ANALYSIS; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

NEGIBACTERIA; POSIBACTERIA;

EID: 33646198152     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.003     Document Type: Article

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