Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 313-319

  Wang, Qian ^a   He, Lili ^a   Labuza, Theodore P ^a   Ismail, Baraem ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Maillard induced glycosylation; Structural characterisation; Surface enhanced Raman spectroscopy (SERS); Whey protein

Indexed keywords

FUNCTIONAL ENHANCEMENTS; PROTEIN CONFORMATION; STRUCTURAL CHANGE; STRUCTURAL CHARACTERISATION; STRUCTURAL MODIFICATIONS; STRUCTURAL VARIATIONS; SURFACE ENHANCED RAMAN SPECTROSCOPY; WHEY PROTEINS;

AMIDES; ESTERIFICATION; GLYCOSYLATION; HEAT TREATMENT; PH; RAMAN SPECTROSCOPY;

PROTEINS;

CARBOXYL GROUP; DISULFIDE; GLYCOSYLATED PROTEIN; PARTIALLY GLYCOSYLATED WHEY PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; BETA SHEET; HEAT; IONIZATION; PH; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN GLYCOSYLATION; RAMAN SPECTROMETRY; THERMOSTABILITY;

GLYCOSYLATION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MILK PROTEINS; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; SPECTRUM ANALYSIS, RAMAN;

EID: 84875938736     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.050     Document Type: Article

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