Glycation and phosphorylation of {alpha}-lactalbumin by dry heating: Effect on protein structure and physiological functions

Alpha-lactalbumin (alpha-LA) was glycated with maltopentaose (MP) through the Maillard reaction (MP-alpha-LA) and subsequently phosphorylated by dry heating in the presence of pyrophosphate to investigate its structure and physiological functions. Glycation occurred effectively, and the sugar conten...

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Veröffentlicht in:	Journal of dairy science 2009-07, Vol.92 (7), p.3057
Hauptverfasser:	Enomoto, H, Hayashi, Y, Li, C. P, Ohki, S, Ohtomo, H, Shiokawa, M, Aoki, T
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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