Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis

Journal of Dairy Science

Volumn 99, Issue 4, 2016, Pages 2552-2570

  Kareb, Ourdia ^a,b   Champagne, Claude P ^b,c   Aïder, Mohammed ^a,b  

^a UNIVERSITÉ LAVAL   (Canada)

^b LAVAL UNIVERSITY   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Antioxidant capacity; Electro activation; Isomerization; Lactulose; Prebiotic whey

Indexed keywords

GALACTOSE; LACTOSE; LACTULOSE; PREBIOTIC AGENT; WHEY PROTEIN;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; ELECTROCHEMICAL ANALYSIS; FOOD HANDLING; HYDROLYSIS; ISOMERISM; MASS SPECTROMETRY; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES; TRENDS; WHEY;

ANIMALS; CHEESE; ELECTROCHEMICAL TECHNIQUES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD TECHNOLOGY; GALACTOSE; HYDROLYSIS; ISOMERISM; LACTOSE; LACTULOSE; MASS SPECTROMETRY; PREBIOTICS; WHEY; WHEY PROTEINS;

EID: 84955589496     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10037     Document Type: Article

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