The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands-Reference-Cited by-同舟云学术

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

Published:2016 Issue:1 Volume:7 Page:239-249
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Fahui¹²³⁴,Teodorowicz Małgorzata⁵⁶⁷⁴,van Boekel Martinus A. J. S.¹²³⁴,Wichers Harry J.⁵⁶⁷⁴⁸,Hettinga Kasper A.¹²³⁴

Affiliation:

1. Food Quality & Design Group

2. Wageningen University & Research Centre

3. 6700EV Wageningen

4. The Netherlands

5. Cell Biology and Immunology Group

6. Wageningen University and Research Centre

7. 6708WD Wageningen

8. Food and Biobased Research

Abstract

Heat treatment is the most common way of milk processing, inducing structural changes as well as chemical modifications in milk proteins.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO00718F

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