Investigation of the Lactosylation of Whey Proteins by Liquid Chromatography−Mass Spectrometry-Reference-Cited by-同舟云学术

Investigation of the Lactosylation of Whey Proteins by Liquid Chromatography−Mass Spectrometry

Published:2006-10-25 Issue:23 Volume:54 Page:8874-8882
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Czerwenka Christoph¹,Maier Irene¹,Pittner Fritz¹,Lindner Wolfgang¹

Affiliation:

1. Institute of Analytical Chemistry and Food Chemistry, University of Vienna, Währinger Strasse 38, 1090 Wien, Austria, and Department of Biochemistry, University of Vienna, 1030 Wien, Austria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061646z

Reference29 articles.

1. Nutritional and Functional Characteristics of Whey Proteins in Food Products

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

3. 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

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