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Autor(en):
Cheison, Seronei C.; Josten, E.; Kulozik, U. 
Titel:
Impact of milieu conditions on the \textgreek{a}-lactalbumin glycosylation in the dry state 
Abstract:
Maillard reaction is influenced by protein and sugar properties, water activity (aw) as well as the glycosylation time and temperature. The aim of this work was to investigate the influence of environmental parameters on the glycosylation reaction kinetics and to develop a technology platform for protein glycosylation as a possible substrate pre-treatment. The glycosylation reaction of bovine a-lactalbumin (a-La) was performed with lactose and maltodextrin in the dry-state at 40, 50 or 60 C per...    »
 
Stichworte:
a-lactalbumin; Lactose; Maltrodetrin; Gylcosylation degree; Glycosylation kinetcs 
Zeitschriftentitel:
Journal of Food Engineering 
Jahr:
2013 
Band / Volume:
116 
Heft / Issue:
Seitenangaben Beitrag:
176--183