Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction

Food Chemistry

Volumn 177, Issue , 2015, Pages 248-257

  Perusko, Marija ^a   Al Hanish, Ayah ^b   Velickovic, Tanja Cirkovic ^b   Stanic Vucinic, Dragana ^b  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Macromolecular crowding; Maillard reaction; Protein oxidation; Ultrasound; Whey proteins

Indexed keywords

CHEMICAL REACTIONS; GLYCOSYLATION; MACROMOLECULES; ULTRASONICS;

ANTIOXIDATIVE CAPACITY; HIGH INTENSITY ULTRASOUNDS; MACROMOLECULAR CROWDING; MAILLARD REACTION; OXIDATIVE MODIFICATION; PROTEIN OXIDATION; SHORT PROCESSING TIME; WHEY PROTEINS;

PROTEINS;

AMYLOID; ARABINOSE; MACROGOL; PROTEIN; ANTIOXIDANT; MACROGOL DERIVATIVE; MACROMOLECULE; MILK PROTEIN; WHEY PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CONFORMATIONAL TRANSITION; COOLING; FLUORESCENCE; HEATING; HYDROPHOBICITY; ISOELECTRIC FOCUSING; LIMIT OF DETECTION; MACROMOLECULAR CROWDING; MOLECULAR WEIGHT; OXIDATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE; PROTEIN AGGREGATION; PROTEIN GLYCOSYLATION; PROTEIN MODIFICATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; QUANTUM YIELD; SOLUBILITY; TEMPERATURE; THERMOSTABILITY; ULTRASOUND; WHEY; CHEMISTRY; DRUG STABILITY; GLYCATION; GLYCOSYLATION; MACROMOLECULE; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; DRUG STABILITY; GLYCOSYLATION; MACROMOLECULAR SUBSTANCES; MAILLARD REACTION; MILK PROTEINS; OXIDATION-REDUCTION; POLYETHYLENE GLYCOLS; ULTRASONICS;

EID: 84921282929     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.042     Document Type: Article

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