The effect of antioxidants on milk protein glycation
2015
Shinmoto, H. (Tamagawa University, Machida-shi, Tokyo (Japan). School of Agriculture) | Kadowake, S. | Yashiro, T. | Naganawa, Y.
In the previous paper, we found that milk heated at dry condition at 120degC had modified milk proteins having higher molecular weights as the results of glycation by SDS-PAGE analysis. In contrast, milk specimens heated at 140degC showed no visible protein bands suggesting formation of protein aggregations with larger molecular weights. While high concentrations of chlorogenic acid and epicatechin slightly suppressed glycation of milk proteins at 120degC, ascorbic acid enhanced glycation of milk proteins.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agriculture, Forestry and Fisheries Research Information Technology Center