Journal of Dairy Science
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

      Affiliations

    • 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

      Affiliations

    • 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

      Affiliations

    • Department of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan University, Kunming 650091, China
    • ,
  • S. Ohki

      Affiliations

    • Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan
    • ,
  • H. Ohtomo

      Affiliations

    • Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan
    • ,
  • M. Shiokawa

      Affiliations

    • Food Technology Research Institute, Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan
    • ,
  • T. Aoki

      Affiliations

    • Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
    • Corresponding Author InformationCorresponding author.

Received 5 January 2009 ,Accepted 27 February 2009.

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PII: S0022-0302(09)70622-8

doi: 10.3168/jds.2009-2014

Journal of Dairy Science
Volume 92, Issue 7 , Pages 3057-3068 , July 2009

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