Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 505-511

  Gu, Feng Lin ^a   Kim, Jin Moon ^a   Abbas, Shabbar ^a   Zhang, Xiao Ming ^a   Xia, Shu Qin ^a   Chen, Zheng Xing ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Casein glucose system; FT IR; Maillard reaction products; Proteolytic digestion; Purification

Indexed keywords

CASEIN; FERROUS ION; GLUCOSE; GLYCOSYLATED PROTEIN; PEPSIN A; PROTEIN HYDROLYSATE; SCAVENGER; TRYPSIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; GLYCATION; HYDROLYSIS; MOLECULAR WEIGHT; PROTEIN DEGRADATION; ULTRAFILTRATION;

EID: 73249148628     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.044     Document Type: Article

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