Maillard reaction of ovalbumin with glucose and lactose. Browning and protein polymerization induced by amino-carbonyl reaction of ovalbumin with glucose and lactose
- 1 July 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (4) , 806-809
- https://doi.org/10.1021/jf00082a034
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Browning and insolubilization of ovalbumin by the Maillard reaction with some aldohexosesJournal of Agricultural and Food Chemistry, 1986
- Accelerated age-related browning of human collagen in diabetes mellitus.Proceedings of the National Academy of Sciences, 1984
- Reaction of Monosaccharides with Proteins: Possible Evolutionary SignificanceScience, 1981
- Preparation and nutritional properties of caseins covalently modified with sugars. Reductive alkylation of lysines with glucose, fructose, or lactoseJournal of Agricultural and Food Chemistry, 1979
- Nutritional value of lactose-hydrolysed milk: protein quality after some industrial processesJournal of Dairy Research, 1977