Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin

Food Science and Biotechnology

Volumn 22, Issue 2, 2013, Pages 341-346

  Zeng, Yan ^a   Zhang, Huan ^a   Guan, Yuping ^a   Zhang, Lili ^a   Sun, Yuanxia ^a  

^a Chinese Academy of Sciences   (China)

Author keywords

d psicose; Maillard reaction; physicochemical property; structure; lactoglobulin

Indexed keywords

CHEMICAL REACTIONS; FRUCTOSE; MAMMALS; PHYSICOCHEMICAL PROPERTIES; PROTEINS; STRUCTURE (COMPOSITION); SUGAR INDUSTRY;

ANTI-OXIDANT ACTIVITIES; BETA-LACTOGLOBULIN; COMPARATIVE STUDIES; LACTOGLOBULIN; MAILLARD REACTION; MODIFIED PROTEINS; POLYMERIC COMPOUNDS; PSICOSE;

GLYCOSYLATION;

BOVINAE;

EID: 84876816845     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0086-9     Document Type: Article

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