Characterization of glycated lysozyme with galactose, galactooligosaccharides and galactan: Effect of glycation on structural and functional properties of conjugates

LWT

Volumn 53, Issue 1, 2013, Pages 44-53

  Seo, Sooyoun ^a   Karboune, Salwa ^a   L'Hocine, Lamia ^b   Yaylayan, Varoujan ^a  

^a MCGILL UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Emulsifying activity; Immunoreactivity; Lysozyme; Maillard reaction; Protein solubility; Thermal stability

Indexed keywords

AMINO ACIDS; CROSSLINKING; ELECTROSPRAY IONIZATION; EMULSIFICATION; GLYCOSYLATION; MASS SPECTROMETRY; POLYSACCHARIDES; SOLUBILITY; THERMODYNAMIC STABILITY;

CROSS LINKING; EMULSIFYING ACTIVITY; EMULSION STABILITY; GALACTANS; GALACTO-OLIGOSACCHARIDES; GLYCATION; IMMUNOREACTIVITIES; MAILLARD REACTION; PROTEIN SOLUBILITY; SIDE REACTIONS;

ENZYMES;

TETRA;

EID: 84876700040     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.001     Document Type: Article

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