Glycation and Phosphorylation of β-Lactoglobulin by Dry-Heating: Effect on Protein Structure and Some Properties-Reference-Cited by-同舟云学术

Glycation and Phosphorylation of β-Lactoglobulin by Dry-Heating: Effect on Protein Structure and Some Properties

Published:2007-02-22 Issue:6 Volume:55 Page:2392-2398
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Enomoto Hirofumi¹,Li Can-Peng¹,Morizane Kentaro¹,Ibrahim Hisham R.¹,Sugimoto Yasushi¹,Ohki Shinichi¹,Ohtomo Hideo¹,Aoki Takayoshi¹

Affiliation:

1. United Chair of Applied Resource Chemistry, Course of Bioresource Science for Processing, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; and Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062830n

Reference33 articles.

1. Chemical phosphorylation of food proteins: an overview and a prospectus

2. Phosphorylation of .beta.-Lactoglobulin under Mild Conditions

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