Consequential secondary structure alterations and aggregation during prolonged casein glycation

Journal of Fluorescence

Volumn 23, Issue 3, 2013, Pages 367-374

  Jindal, Supriya ^a   Naeem, Aabgeena ^a  

^a ALIGARH MUSLIM UNIVERSITY   (India)

Author keywords

Advanced glycation end products; Aggregation; Circular dichroism; Glycation; Maillard reaction; Molten globule state

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; GLYCATION; MAILLARD REACTION; MOLTEN GLOBULE STATE; NON-ENZYMATIC GLYCOSYLATION; PHYSIOLOGICAL LEVELS; PHYSIOLOGICAL TEMPERATURE; SECONDARY STRUCTURES;

AGGLOMERATION; AMINO ACIDS; CASEIN; CHEMICAL REACTIONS; DAIRY PRODUCTS; DICHROISM; FRUCTOSE; GLUCOSE; GLYCOSYLATION; PHYSIOLOGY; PROTEINS;

AGGREGATES;

ADVANCED GLYCATION END PRODUCT; CASEIN; FRUCTOSE; GLUCOSE;

CHEMISTRY; GLYCATION; GLYCOSYLATION; METABOLISM; PROTEIN MULTIMERIZATION; PROTEIN SECONDARY STRUCTURE; SPECTROFLUOROMETRY; TEMPERATURE; TIME;

CASEINS; FRUCTOSE; GLUCOSE; GLYCOSYLATION; GLYCOSYLATION END PRODUCTS, ADVANCED; MAILLARD REACTION; PROTEIN MULTIMERIZATION; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE; TEMPERATURE; TIME FACTORS;

EID: 84878243007     PISSN: 10530509     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10895-013-1162-5     Document Type: Article

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