User: Guest  Login
Title:

Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state

Document type:
Zeitschriftenaufsatz
Author(s):
Cheison, S. C.; Josten, E.; Kulozik, U.
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...     »
Keywords:
a-lactalbumin; Glycosylation kinetcs; Gylcosylation degree; Lactose; Maltrodetrin
Journal title:
Journal of Food Engineering
Year:
2013
Journal volume:
116
Pages contribution:
176--183
Fulltext / DOI:
doi:10.1016/j.jfoodeng.2012.11.003
 BibTeX