Cross-linking behavior and foaming properties of bovine α-lactalbumin after glycation with various saccharides

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12460-12466

  Ter Haar, Ruud ^a   Westphal, Yvonne ^a,b   Wierenga, Peter A ^a   Schols, Henk A ^a   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

conjugation; cross link; foam; Maillard reaction; protein glycation; saccharides

Indexed keywords

AMADORI PRODUCT; CONJUGATION; CROSS-LINK; CROSS-LINKED PROTEINS; DRY STATE; FOAM STABILITY; FOAMING PROPERTIES; GALACTURONIC ACIDS; GLYCATION; MAILLARD REACTION; MASS SPECTROMETRIC ANALYSIS; PROTEIN CROSS-LINK; PROTEIN CROSSLINKING; PROTEIN SAMPLES; SACCHARIDES;

BIOCATALYSTS; CROSSLINKING; FOAMS; GLUCOSE; OLIGOSACCHARIDES; PROTEINS;

GLYCOSYLATION;

CARBOHYDRATE; CROSS LINKING REAGENT; LACTALBUMIN; MONOSACCHARIDE; OLIGOSACCHARIDE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; GLYCATION; GLYCOSYLATION; PHYSICAL CHEMISTRY;

ANIMALS; CARBOHYDRATES; CATTLE; CROSS-LINKING REAGENTS; GLYCOSYLATION; LACTALBUMIN; MAILLARD REACTION; MONOSACCHARIDES; OLIGOSACCHARIDES; PHYSICOCHEMICAL PHENOMENA;

EID: 83055179018     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2032022     Document Type: Article

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