PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
19489627-5	2009	During heating in the presence of reducing sugars, beta-LG is also submitted to the Maillard reaction, which at the first stage consists of the covalent fixation of sugars on the epsilon-amino groups of lysyl residues.	Sugars	43-49	beta-lactoglobulin	Bos taurus	51-58	
19489627-5	2009	During heating in the presence of reducing sugars, beta-LG is also submitted to the Maillard reaction, which at the first stage consists of the covalent fixation of sugars on the epsilon-amino groups of lysyl residues.	Sugars	165-171	beta-lactoglobulin	Bos taurus	51-58	
34203636-3	2021	Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influence its antigenicity and allergenicity.	Sugars	49-55	beta-lactoglobulin	Bos taurus	17-20	
31242665-3	2019	BLG was heated under dry conditions (water activity < 0.7) and wet conditions (in phosphate buffer at pH 7.4) at low temperature (<73  C) and high temperatures (>90  C) in the presence or absence of the milk sugar lactose.	Sugars	217-222	beta-lactoglobulin	Bos taurus	0-3	
28551219-0	2017	Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein.	Sugars	51-57	beta-lactoglobulin	Bos taurus	17-35	
28551219-4	2017	The relevance of these observations with respect to systems of practical relevance is discussed, given the widespread use of heat-polymerizing proteins - such as BLG - in many food formulations that very often include significant amounts of sugars and/or polyols.	Sugars	241-247	beta-lactoglobulin	Bos taurus	162-165	
28490136-3	2017	Binding constant of BLG glycated by milk sugar lactose to EGCG was measured by the method of fluorophore quenching.	Sugars	41-46	beta-lactoglobulin	Bos taurus	20-23