Glycation of whey protein to provide steric hindrance against thermal aggregation

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 38, 2012, Pages 9754-9762

  Liu, Gang ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

analytical ultracentrifugation; atomic force microscopy; glycation; heat stability; steric repulsion; whey protein

Indexed keywords

ANALYTICAL ULTRACENTRIFUGATION; GLYCATION; HEAT STABILITY; STERIC REPULSIONS; WHEY PROTEINS;

ATOMIC FORCE MICROSCOPY; CALCIUM CHLORIDE; CENTRIFUGATION; CHEMICAL REACTIONS; DENATURATION; DISPERSIONS; GLYCOSYLATION; IONIC STRENGTH; SODIUM CHLORIDE;

PROTEINS;

MALTODEXTRIN; MILK PROTEIN; POLYSACCHARIDE; SODIUM CHLORIDE; WHEY PROTEIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMICAL PHENOMENA; CHEMISTRY; CIRCULAR DICHROISM; HEAT; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; SURFACE PROPERTY; ULTRACENTRIFUGATION;

CIRCULAR DICHROISM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ATOMIC FORCE; MILK PROTEINS; MOLECULAR WEIGHT; POLYSACCHARIDES; PROTEIN DENATURATION; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SURFACE PROPERTIES; ULTRACENTRIFUGATION;

EID: 84866714768     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302883b     Document Type: Article

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