Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions

Journal of Dairy Science

Volumn 92, Issue 7, 2009, Pages 3057-3068

  Enomoto, H ^a   Hayashi, Y ^a   Li, C P ^b   Ohki, S ^c   Ohtomo, H ^c   Shiokawa, M ^c   Aoki, T ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b YUNNAN UNIVERSITY   (China)

^c MEIJI DAIRIES CORPORATION   (Japan)

Author keywords

Glycation; Phosphorylation; Physiological function; lactalbumin

Indexed keywords

EID: 68149142319     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2014     Document Type: Article

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