Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan | Health & Environmental Research Online (HERO)

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Citation
Tags

HERO ID

5221745

Reference Type

Journal Article

Title

Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan

Author(s)

Scaman, C; Nakai, S; Aminlari, M

Year

2006

Is Peer Reviewed?

Yes

Journal

Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072

Publisher

Elsevier

Volume

Issue

Page Numbers

368-380

DOI

10.1016/j.foodchem.2005.08.003

Web of Science Id

WOS:000238076400017

URL

https://linkinghub.elsevier.com/retrieve/pii/S0308814605006539
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Keywords

lysozyme; dextran; galactomannan; mannan; glycation; antimicrobial; functional properties