Proteomic tracking of hydrothermal Maillard and redox modification in lactoferrin and β-lactoglobulin: Location of lactosylation, carboxymethylation, and oxidation sites

Author:

Dyer Jolon M.,Clerens Stefan,Grosvenor Anita,Thomas Ancy,Callaghan Chris,Deb-Choudhury Santanu,Haines Stephen

Funder

the AgResearch Capability Fund (Lincoln, New Zealand

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference41 articles.

1. Lactoferrin: A review;Adlerova;Vet. Med. (Praha),2008

2. Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein;Aminlari;J. Sci. Food Agric.,2005

3. Oxidative degradation of protein-bound Amadori products: Formation of Nε-(carboxymethyl)lysine and N-carboxymethyl amino acids as indicators of the extent of non-enzymatic glycosylation;Badoud,1990

4. A structural perspective on lactoferrin function;Baker;Biochem. Cell Biol.,2012

5. Proteomic analysis of the site specificity of glycation and carboxymethylation of ribonuclease;Brock;J. Proteome Res.,2003

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