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Impact of Maillard type glycation on properties of beta-lactoglobulin

Paper ID Volume ID Publish Year Pages File Format Full-Text
14857 1268 2006 4 PDF Available
Title
Impact of Maillard type glycation on properties of beta-lactoglobulin
Abstract

The Maillard reaction occurs during many thermal treatments of foods. It is used because of its role in creating colors, flavors, textures and other functional properties in foods. Glycated beta-lactoglobulin (BLG) can improve techno-functional properties as heat stability, emulsifying and foaming properties. Among the six common sugars used, arabinose and ribose induce the highest degree of modification of proteins. Glycation induced also the oligomerization of BLG monomers. Depending on the reactivity of the sugar, the population of oligomers produced showed smaller or larger heterogeneity in molecular masses. Antiradical properties of glycated BLG were estimated using a radical scavenging activity test. Glycation induced a radical scavenging activity; the intensity depended on the sugar used for modification.

Keywords
Glycation; Maillard reaction; Beta-lactoglobulin; Techno-functional properties
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 24, Issue 6, November–December 2006, Pages 629–632
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
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