Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

Food Research International

Volumn 48, Issue 2, 2012, Pages 866-872

  Huang, Xiaoqin ^a   Tu, Zongcai ^a,b   Xiao, Hui ^c   Wang, Hui ^a   Zhang, Lan ^a   Hu, Yueming ^a   Zhang, Qiuting ^a   Niu, Peipei ^a  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c ALBERT EINSTEIN COLLEGE OF MEDICINE   (United States)

Author keywords

Heat moisture treatment; Maillard reaction; Ovalbumin; Saccharides

Indexed keywords

ANTIOXIDANT ACTIVITIES; FREE AMINO GROUPS; GLYCOSYLATED; HEAT-MOISTURE-TREATMENT; IN-VITRO; MAILLARD PRODUCTS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; OVALBUMINS; POTENTIAL SOURCES; REDUCING POWER; REDUCING SUGARS; SACCHARIDES; SCAVENGING ACTIVITIES; SOLUBLE STARCH; TERTIARY STRUCTURES; UV-VIS ABSORBANCE;

AGENTS; CHEMICAL REACTIONS; FOOD PRESERVATION; GLUCOSE; MALTOSE; MOISTURE;

GLYCOSYLATION;

EID: 84864133947     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.036     Document Type: Article

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