In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase-Reference-Cited by-同舟云学术

In vitro immuno-modulatory ability of tryptic caseinate hydrolysate affected by prior caseinate glycation using the Maillard reaction or transglutaminase

Published:2017-05-11 Issue:6 Volume:28 Page:1029-1045
ISSN:0954-0105
Container-title:Food and Agricultural Immunology
language:en
Short-container-title:Food and Agricultural Immunology

Author:

Shi Jia¹,Zhao Xin-Huai¹²^ORCID

Affiliation:

1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, People’s Republic of China

2. Department of Food Science, Northeast Agricultural University Harbin, People’s Republic of China

Funder

Specialized Research Fund for the Doctoral Program of Higher Education of China

National High Technology Research and Development Program (“863” Program) of China

Publisher

Informa UK Limited

Subject

Agronomy and Crop Science,Immunology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09540105.2017.1325842

Reference60 articles.

1. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

2. Quantitative Determination of Monosaccharides in Glycoproteins by High-Performance Liquid Chromatography with Highly Sensitive Fluorescence Detection

3. Non-enzymatic glycation and glycoxidation protein products in foods and diseases: An interconnected, complex scenario fully open to innovative proteomic studies

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