Title : Proteomic tracking of hydrothermal Maillard and redox modification in lactoferrin and β-lactoglobulin: Location of lactosylation, carboxymethylation, and oxidation sites.

Pub. Date : 2016 May

PMID : 26923048






1 Functional Relationships(s)
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1 Heating in the presence of lactose resulted in significant Maillard modification (both lactosylation and carboxymethylation) to both bovine lactoferrin and beta-lactoglobulin. Lactose beta-lactoglobulin Bos taurus