Maillard Reaction Induced Lactose Attachment to Bovine β-Lactoglobulin: Electrospray Ionization and Matrix-Assisted Laser Desorption/Ionization Examination-Reference-Cited by-同舟云学术

Maillard Reaction Induced Lactose Attachment to Bovine β-Lactoglobulin: Electrospray Ionization and Matrix-Assisted Laser Desorption/Ionization Examination

Published:2002-01-09 Issue:4 Volume:50 Page:820-823
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

French S. J.¹,Harper W. J.¹,Kleinholz N. M¹,Jones R. B.¹,Green-Church K. B.¹

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, Ohio, 43210, and Campus Chemical Instrument Center, Mass Spectrometry Facility, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010571q

Reference13 articles.

1. Identification of a β-lactoglobulin lactosylation site

2. Characterization by Ionization Mass Spectrometry of Lactosyl β-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site

3. Nonenzymatic Lactosylation of Bovine β-Lactoglobulin under Mild Heat Treatment Leads to Structural Heterogeneity of the Glycoforms

4. Glycation of bovine beta-Lactoglobulin: effect on the protein structure

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functionality of glycomacropeptide glycated with lactose and maltodextrin;Journal of Dairy Science;2022-11

2. Advanced Glycation End Products (AGEs);Chemical Hazards in Thermally-Processed Foods;2019

3. Characterization of Glycated Lysine in Peptide–Sugar System;The Maillard Reaction in Food Chemistry;2018

4. Dry heating of whey proteins;Food Research International;2017-10

5. Changes During Heat Treatment of Milk;High Temperature Processing of Milk and Milk Products;2017-03-17