Enzymatically oxidized lactose and derivatives thereof as potential protein cross-linkers
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference27 articles.
1. Modification of Whey Proteins to Improve Functionality
2. Proteins in Whey: Chemical, Physical, and Functional Properties
3. TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY
4. On the importance of using a Ca2+ independent transglutaminase for cross-linking of β-lactoglobulin
5. Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus
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4. Biocatalytic Production of Amino Carbohydrates through Oxidoreductase and Transaminase Cascades;ChemSusChem;2019-01-29
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