Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures

Food Research International

Volumn 69, Issue 1, 2015, Pages 106-113

  Chen, Yingjia ^a,b   Chen, Xiaoxia ^a   Guo, Tai L ^b   Zhou, Peng ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Glycation; Reducing sugars; Solubility; Thermostability; Lactoglobulin

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GLYCOSYLATION; SOLUBILITY; SUGARS;

BETA-LACTOGLOBULIN; DENATURATION TEMPERATURES; DIFFERENTIAL SCANNING CALORIMETERS; GALACTURONIC ACIDS; GLYCATION; LACTOGLOBULIN; REDUCING SUGARS; THERMOSTABILITY;

STABILITY;

EID: 84937558558     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.017     Document Type: Article

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