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...

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Detalles Bibliográficos
Autores principales: Gasparini, Alessandra, Buhler, Sofie, Faccini, Andrea, Sforza, Stefano, Tedeschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143954/
https://www.ncbi.nlm.nih.gov/pubmed/32178391
http://dx.doi.org/10.3390/molecules25061294

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143954/
https://www.ncbi.nlm.nih.gov/pubmed/32178391
http://dx.doi.org/10.3390/molecules25061294

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