Role of pyridoxamine in the formation of the amadori/heyns compounds and aggregates during the glycation of β-lactoglobulin with galactose and tagatose

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 500-506

  Villamiel, M A R ^a   Corzo MARTÍNEZ, Marta ^b   Javier Moreno, F ^b   Agustin Olano A N D ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b NONE

Author keywords

lactoglobulin; Galactose; Initial and advanced stages of the maillard reaction; Pyridoxamine; Tagatose

Indexed keywords

GALACTOSE; HEXOSE; LACTOGLOBULIN; PYRIDOXAMINE; TAGATOSE;

ARTICLE; CHEMISTRY; GLYCATION; GLYCOSYLATION;

GALACTOSE; GLYCOSYLATION; HEXOSES; LACTOGLOBULINS; MAILLARD REACTION; PYRIDOXAMINE;

EID: 75249097438     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902073t     Document Type: Article

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