Glycation and phosphorylation of β-lactoglobulin by dry-heating : Effect on protein structure and some properties
- Author
- ENOMOTO, Hirofumi1 ; LI, Can-Peng2 ; MORIZANE, Kentaro2 ; IBRAHIM, Hisham R2 ; SUGIMOTO, Yasushi1 ; OHKI, Shinichi3 ; OHTOMO, Hideo3 ; AOKI, Takayoshi2
[1] United Chair of Applied Resource Chemistry, Course of Bioresource Science for Processing, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
[2] Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
[3] Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 6, pp 2392-2398, 7 p ; ref : 33 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Maillard reaction dry-heating functional properties phosphorylation structural properties β-Lactoglobulin
- Keyword (fr)
- Chauffage Glycation Phosphorylation Propriété Réaction Maillard Structure β-Lactoglobuline Protéine lactosérum Protéine lait Traitement thermique
- Keyword (en)
- Heating Glycation Phosphorylation Properties Maillard reaction Structure β-Lactoglobulin Whey protein Milk protein Heat treatment
- Keyword (es)
- Calefacción Glicación Fosforilación Propiedad Reacción Maillard Estructura β-Lactoglobulina Proteína lactosero Proteína leche Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18657474
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf062830n 
https://dx.doi.org/10.1021/jf062830n
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