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Studies on the Maillard reaction between beta -lactoglobulin and lactose. I. The alteration of lysine during the production of beta -lactoglobulin and during the freeze-drying of protein-sugar mixture



Studies on the Maillard reaction between beta -lactoglobulin and lactose. I. The alteration of lysine during the production of beta -lactoglobulin and during the freeze-drying of protein-sugar mixture



Narung 23(4): 425-429



beta -Lactoglobulin was isolated from raw milk by the method of Aschaffenburg & Drewry and reacted with lactose in a Maillard reaction. The resultant protein was crystalline, but contained less N and available lysine than unmodified beta -lactoglobulin. Isoelectric focusing in polyacrylamide gel showed a shift of the bands towards the more acidic pH regions. Freeze-drying of a beta -lactoglobulin/lactose mixture resulted in similar but greater changes.

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Accession: 000756689

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