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

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)

Published:2012-10-11 Issue:42 Volume:60 Page:10674-10682
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Ying-jia¹,Liang Li¹,Liu Xiao-ming¹,Labuza Theodore P.²,Zhou Peng¹²

Affiliation:

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

2. Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota 55108, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3027765

Reference44 articles.

1. Effects of Polyols on the Stability of Whey Proteins in Intermediate-Moisture Food Model Systems

2. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

3. Glycoforms of ?-lactoglobulin with improved thermostability and preserved structural packing

4. Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods

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