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.
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