Some physico-chemical properties and structural changes of bovine beta-casein upon glycation.

@article{Darewicz1998SomePP,
  title={Some physico-chemical properties and structural changes of bovine beta-casein upon glycation.},
  author={Małgorzata Darewicz and Jerzy Dziuba and H Mioduszewska},
  journal={Die Nahrung},
  year={1998},
  volume={42 3-4},
  pages={213-4}
}
The studies on casein structure modification contribute to better understanding of the role of nonamino acid components in forming casein complexes and improving ways of protein functionality. The objective of the experiments was to explain the influence of bovine milk casein glycation on some physico-chemical properties and structural changes. From the the analysis of glycation rate curve the reaction of the first order range can be assumed during the first 24 h, turning to a mixed type… CONTINUE READING

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