STUDIES ON THE MAILLARD REACTION BETWEEN BETA-LACTOGLOBULIN AND LACTOSE .1. ALTERATION OF LYSINE DURING THE PRODUCTION OF BETA-LACTOGLOBULIN AND DURING THE FREEZE-DRYING OF A PROTEIN-SUGAR MIXTURE

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作者：

LUDWIG, E

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NAHRUNG-FOOD | 1979年 / 23卷 / 04期

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TS2 [食品工业];

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0832 ;

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页码：425 / 429

页数：5

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[1] STUDIES ON THE MAILLARD REACTION BETWEEN BETA-LACTOGLOBULIN AND LACTOSE .5. THE LOW-MOLECULAR REACTION-PRODUCTS
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[2] STUDIES ON THE MAILLARD REACTION BETWEEN BETA-LACTOGLOBULIN AND LACTOSE .3. EFFECTS OF INTER-MOLECULAR DISULFIDE BRIDGES ON THE BLOCKING OF LYSINE
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[3] DIRECT EVALUATION OF BETA-LACTOGLOBULIN LACTOSYLATION IN EARLY MAILLARD REACTION USING AN ANTIBODY SPECIFIC TO PROTEIN-BOUND LACTOSE
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[4] STUDIES ON THE MAILLARD REACTION BETWEEN BETA-LACTOGLOBULIN AND LACTOSE .2. EFFECTS OF THE THIOL AND DISULFIDE GROUPS ON THE PROPERTIES OF THE MACROMOLECULAR REACTION-PRODUCTS
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[5] STUDIES ON THE MAILLARD REACTION BETWEEN BETA-LACTOGLOBULIN AND LACTOSE .4. THE SPECTRA AND AMINO-ACID-COMPOSITION OF THE MACROMOLECULAR REACTION-PRODUCTS
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[J]. NAHRUNG-FOOD, 1980, 24 (4-5): : 399 - 404
[6] APPLICATION OF POLARIZATION OF FLUORESCENCE TECHNIQUE TO PROTEIN STUDIES .1. ROTATORY PROPERTIES OF BETA-LACTOGLOBULIN
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[7] STUDIES ON PROTEIN DENATURATION .1. ELECTROPHORETIC STUDY KINETICS AT NEUTRALITY OF HEAT DENATURATION OF BETA-LACTOGLOBULIN
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[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1945, 67 (11) : 2007 - 2014
[8] INTERACTIONS BETWEEN MILK-PROTEINS - INFLUENCE OF HEAT, CALCIUM AND LACTOSE .1. INTERACTIONS BETWEEN (I) WHOLE CASEIN AND BETA-LACTOGLOBULIN AND (II) CHI-CASEIN AND B-LACTOGLOBULIN
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[J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1992, 25 (02): : 102 - 112
[9] PROTEIN QUALITY STUDIES IN DRIED SKIM MILK DURING A YEARS PRODUCTION OF A DRYING PLANT .1. INTERRELATIONSHIPS BETWEEN CRUDE PROTEIN, LYSINE AND UREA AS INFLUENCED BY SEASONS
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