Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

European Food Research and Technology

Volumn 233, Issue 3, 2011, Pages 387-394

  Li, Zheng ^a   Luo, Yongkang ^a   Feng, Ligeng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lactalbumin; Lactoglobulin; Antigenicity; Maillard reaction; Maltose; WPI

Indexed keywords

ANTIGENICITY; LACTOGLOBULIN; MAILLARD REACTION; MINIMUM VALUE; OPTIMAL REACTION CONDITION; RESPONSE SURFACE METHODOLOGY; WEIGHT RATIOS; WHEY PROTEIN ISOLATE; WHEY PROTEINS; WPI;

CHEMICAL REACTIONS; GLYCOSYLATION; MALTOSE; PROTEINS;

ANTIGENS;

EID: 84860395576     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1532-7     Document Type: Article

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