Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 433-443

  Jiménez Castaño, Laura ^a   Villamiel, Mar ^a   López Fandiño, Rosina ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Bovine serum albumin; Dextran; Furosine; Glycosylation; Maillard reaction; Solubility; Thermal stability; lactalbumin; lactoglobulin

Indexed keywords

CHEMICAL REACTIONS; DEXTRAN; MAMMALS; MOLECULAR MASS; PROTEINS; SOLUBILITY; SURFACE PLASMON RESONANCE; THERMODYNAMIC STABILITY;

BOVINE SERUM ALBUMINS; EXPERIMENTAL CONDITIONS; FUROSINE; GLYCOSYLATIONS; LACTOGLOBULIN; MAILLARD REACTION; MOLECULAR CHARACTERISTICS; WHEY PROTEINS; Α-LACTALBUMIN; Β-LACTOGLOBULIN;

GLYCOSYLATION;

BOS TAURUS;

EID: 33750956935     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.05.006     Document Type: Article

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