Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 590-599

  Stanic Vucinic, Dragana ^a   Prodic, Ivana ^a   Apostolovic, Danijela ^a   Nikolic, Milan ^a   Cirkovic Velickovic, Tanja ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Lactoglobulin; Antioxidant activity; Food processing; Maillard reaction; Ultrasound

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; CIRCULAR DICHROISM SPECTRA; DAIRY INDUSTRY; DEGREE OF MODIFICATION; FLUORIMETRY; GLYCATION; LACTOGLOBULIN; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MODEL SYSTEM; NEUTRAL CONDITIONS; PROCESSING TECHNOLOGIES; REDUCING POWER; SCAVENGING ACTIVITIES; SECONDARY AND TERTIARY STRUCTURES; ULTRASOUND TREATMENTS;

CARBOHYDRATES; CHEMICAL REACTIONS; DAIRY PRODUCTS; FOOD PROCESSING; GLUCOSE; GLYCOSYLATION; MASS SPECTROMETRY; SOLUTIONS;

ULTRASONICS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ARABINOSE; BETA LACTOGLOBULIN; CARBOHYDRATE; FRUCTOSE; GALACTOSE; GLUCOSE; GLYCOCONJUGATE; LACTOSE; RIBOSE;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CIRCULAR DICHROISM; DRUG CONJUGATION; FLUOROMETRY; GLYCATION; HIGH INTENSITY FOCUSED ULTRASOUND; IRON CHELATION; MASS SPECTROMETRY; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SPECTROPHOTOMETRY;

ANIMALS; ANTIOXIDANTS; CATTLE; GLYCOCONJUGATES; LACTOGLOBULINS; MAILLARD REACTION; MODELS, CHEMICAL; MOLECULAR STRUCTURE; ULTRASONICS;

EID: 84870654349     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.087     Document Type: Article

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