Loading...
Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope
The high temperatures used in the production of milk may induce modifications in proteins structure. Due to occurrence of the Maillard reaction, lactose binds lysine residues in proteins, affecting the nutritional value. Milk is also an important source of allergenic proteins (i.e., caseins, β-lacto...
Na minha lista:
| Udgivet i: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143954/ https://ncbi.nlm.nih.gov/pubmed/32178391 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25061294 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|