Glycation and phosphorylation of β-lactoglobulin by dry-heating: Effect on protein structure and some properties

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 6, 2007, Pages 2392-2398

  Enomoto, Hirofumi ^a   Li, Can Peng ^a   Morizane, Kentaro ^a   Ibrahim, Hisham R ^a   Sugimoto, Yasushi ^a   Ohki, Shinichi ^b   Ohtomo, Hideo ^b   Aoki, Takayoshi ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b MEIJI DAIRIES CORPORATION   (Japan)

Author keywords

Lactoglobulin; Dry heating; Functional properties; Maillard reaction; Phosphorylation; Structural properties

Indexed keywords

LACTOGLOBULIN; PHOSPHORUS;

ARTICLE; CHEMISTRY; GLYCOSYLATION; HEAT; PH; PHOSPHORYLATION; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; STRUCTURE ACTIVITY RELATION;

GLYCOSYLATION; HEAT; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; PHOSPHORUS; PHOSPHORYLATION; PROTEIN DENATURATION; PROTEIN STRUCTURE, SECONDARY; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 34147177200     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062830n     Document Type: Article

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