Cargando…
Lactose Glycation of the Maillard-Type Impairs the Benefits of Caseinate Digest to the Weaned Rats for Intestinal Morphology and Serum Biochemistry
The Maillard reaction between the lactose and milk proteins unavoidably occurs during the thermal treatment of milk. Although the impact of this reaction on protein nutrition and safety has been well-studied, whether a lactose glycation of milk proteins of the Maillard-type might affect the rats in...
Autores principales: | Wang, Xiao-Peng, Zhao, Xin-Huai |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468520/ https://www.ncbi.nlm.nih.gov/pubmed/34574217 http://dx.doi.org/10.3390/foods10092104 |
Ejemplares similares
-
Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation
por: Chen, Na, et al.
Publicado: (2022) -
Effects of Maillard-type caseinate glycation on the preventive action of caseinate digests in acrylamide-induced intestinal barrier dysfunction in IEC-6 cells
por: Shi, Jia, et al.
Publicado: (2018) -
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey
por: Nielsen, Søren D., et al.
Publicado: (2022) -
Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk
por: Bi, Haixin, et al.
Publicado: (2023) -
The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation
por: Huang, Zhuofan, et al.
Publicado: (2023)