Effect of saccharide structure and size on the degree of substitution and product dispersity of α-lactalbumin glycated via the maillard reaction

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9378-9385

  Ter Haar, Ruud ^a   Schols, Henk A ^a   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

arabinose; galacturonic acid; glycation; maltooligosaccharides; nonenzymatic browning; protein functionality; rhamnose

Indexed keywords

ARABINOSE; GALACTURONIC ACIDS; GLYCATION; MALTOOLIGOSACCHARIDES; NON-ENZYMATIC BROWNING; RHAMNOSE;

AMINO ACIDS; BIOCATALYSTS; CHEMICAL REACTIONS; EXPERIMENTS; GLUCOSE; GLYCOSYLATION; OLIGOSACCHARIDES; PEPTIDES;

REACTION RATES;

GLUCOSE; LACTALBUMIN; MALTOSE; MALTOTRIOSE; MONOSACCHARIDE; OLIGOSACCHARIDE; TRISACCHARIDE;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; GLYCATION; GLYCOSYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GLUCOSE; GLYCOSYLATION; LACTALBUMIN; MAILLARD REACTION; MALTOSE; MONOSACCHARIDES; OLIGOSACCHARIDES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TRISACCHARIDES;

EID: 80052571315     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2027395     Document Type: Article

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