Functionality of glycomacropeptide glycated with lactose and maltodextrin
ABSTRACT: The Maillard reaction (MR), under proper environmental conditions, has been used to improve protein functionality. In the present work, 2 high temperatures (50–80°C) and water activity (Aw; 0.45–0.67) were used to promote exogenous glycosylation of glycomacropeptide (GMP) while minimizing...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-11-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030222005471 |