Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose
Yingting Luo, Yaqi Tu, Fazheng Ren, Hao Zhang
Topics & Concepts
ChemistryMaillard reactionCircular dichroismDPPHTryptophanAntioxidantWhey proteinAscorbic acidAntigenicityChromatographyAbsorbanceProtein secondary structurePolysaccharideNuclear chemistryFood scienceBiochemistryAmino acidGeneticsAntigenBiologyAdvanced Glycation End Products researchInfant Nutrition and HealthProteins in Food Systems