2009
DOI: 10.1016/j.foodchem.2008.07.036
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The effect of glycation on foam and structural properties of β-lactoglobulin

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Cited by 74 publications
(62 citation statements)
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“…In the case of polysaccharides, dextran and maltodextrin have been most commonly used for preparing these conjugates [18,24,25] while other saccharides have also been investigated such as glucose, lactose and chitosan [21,26,27].…”
Section: Preparation Of Protein-polysaccharide Conjugatesmentioning
confidence: 99%
“…In the case of polysaccharides, dextran and maltodextrin have been most commonly used for preparing these conjugates [18,24,25] while other saccharides have also been investigated such as glucose, lactose and chitosan [21,26,27].…”
Section: Preparation Of Protein-polysaccharide Conjugatesmentioning
confidence: 99%
“…1 b-Lactoglobulin is a small water-soluble protein that forms the major component of ruminant milk whey. 2 Seven different genetic variants have been identified but in industrial preparations A and B variants are the most prevalent. Variant A (BLG-A) differs in amino acid sequence from variant B (BLG-B) at positions 64 (Asp A →Gly B ) and 118 (Val A → Ala B ).…”
Section: Introductionmentioning
confidence: 99%
“…Although they show low sequence similarity, generally less than 20% identity, their remarkably similar topology consisting of eight strands of antiparallel b-sheet twisted into a cone-shaped barrel, indicates their evolution from a common ancestor. 2 BLG interacts strongly with various hydrophobic ligands such as fatty acids, 6 hemin, 7 ellipticine, 8 aromatic hydrocarbons, 9 and carcinogenic hydrocarbons. 10 This protein is one of the few proteins, which bind sodium ions.…”
Section: Introductionmentioning
confidence: 99%
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