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Volume 92, Issue 7 , Pages 3057-3068 , July 2009

Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions

H. Enomoto
- United Chair of Applied Resource Chemistry, Course of Bioresource Science for Processing, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
Y. Hayashi
- United Chair of Applied Resource Chemistry, Course of Bioresource Science for Processing, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
C.P. Li
- Department of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan University, Kunming 650091, China
S. Ohki
- Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan
H. Ohtomo
- Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan
M. Shiokawa
- Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan
T. Aoki
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
- Corresponding author.