The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1071-1075

  Miralles, Beatriz ^a   Martínez Rodríguez, Adolfo ^b   Santiago, Alejandro ^a   van de Lagemaat, Jürgen ^b   Heras, Angeles ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Lactoglobulin; Antimicrobial activity; Chitosan; Emulsifying properties; Maillard reaction

Indexed keywords

BETA LACTOGLOBULIN; CHITOSAN; POLYSACCHARIDE; PROTEIN;

ARTICLE; BACTERICIDAL ACTIVITY; DEGRADATION; EMULSION; ESCHERICHIA COLI; GEL ELECTROPHORESIS; GLYCATION; HEATING; HUMIDITY; INCUBATION TIME; MEASUREMENT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; REACTION ANALYSIS;

ESCHERICHIA COLI;

EID: 33745952007     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.009     Document Type: Article

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