Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions-Reference-Cited by-同舟云学术

Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions

Published:2018-09-19 Issue:40 Volume:66 Page:10558-10566
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Xiaoxia¹²,Zhang Lina¹²,Bhandari Bhesh³,Zhou Peng¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, People’s Republic of China

2. International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, Wuxi, Jiangsu Province 214122, People’s Republic of China

3. School of Agriculture and Food Science, University of Queensland, Brisbane, Queensland 4072, Australia

Funder

Ministry of Science and Technology of the People's Republic of China

National First-class Discipline Program of Food Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b03544

Reference46 articles.

1. Effect of Fructose and Glucose on Glycation of β-Lactoglobulin in an Intermediate-Moisture Food Model System: Analysis by Liquid Chromatography–Mass Spectrometry (LC–MS) and Data-Independent Acquisition LC–MS (LC–MSE)

2. Maillard Browning of Common Amino Acids and Sugars

3. Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions

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