Maillard glycation of beta-lactoglobulin induces conformation changes.

Chevalier, F

Maillard glycation of beta-lactoglobulin induces conformation changes. [electronic resource] - Die Nahrung Apr 2002 - 58-63 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0027-769X

10.1002/1521-3803(20020301)46:2<58::AID-FOOD58>3.0.CO;2-Y doi


Carbohydrates--chemistry
Chromatography, High Pressure Liquid
Circular Dichroism
Electrophoresis, Polyacrylamide Gel
Glycosylation
Hot Temperature
Hydrolysis
Lactoglobulins--chemistry
Maillard Reaction
Protein Conformation
Structure-Activity Relationship