Functionality of glycomacropeptide glycated with lactose and maltodextrin

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 processing...

Full description

Bibliographic Details

Main Author:	Keel Morgan, Karen (author)
Other Authors:	Harte, Federico M. (author), Berbejillo Gerschenovich, Julio Pablo (author), López Pedemonte, Tomás (author)
Format:	article
Language:	English
Published:	2022
Subjects:	Glycation Glycomacropeptide Maillard reaction
Online Access:	https://hdl.handle.net/20.500.12008/40614
Tags:	Add Tag No Tags, Be the first to tag this record!