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- W2371878507 abstract "In our current study,SDS-PAGE and indirect ELISA were both used to investigate the effect of Maillard reaction between whey protein and different sugars on the allergenicity of β-lactoglobulin.It was indicated that better results were achieved when pentose instead of hexose,a monosaccharide instead of a polysaccharide or a thermo-instable polysaccharide instead of a thermostable one was used to react with whey protein.Xyololigosaccharide had less effect on the flavor of Maillard reaction products,resulted in a lower browning rate,and was more effective in reducing the allergenicity of β-lactoglobulin." @default.
- W2371878507 created "2016-06-24" @default.
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- W2371878507 date "2012-01-01" @default.
- W2371878507 modified "2023-09-24" @default.
- W2371878507 title "Effect of Maillard Reaction between Whey Protein and Different Sugars on the Allergenicity of β-Lactoglobulin" @default.
- W2371878507 hasPublicationYear "2012" @default.
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