Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

Medicine & Life Sciences

• Molecular Conformation 100%
• Whey 92%
• Whey Proteins 89%
• Nutritive Value 83%
• Glycosylation 65%
• Solubility 63%
• Hot Temperature 49%
• Dextrans 17%
• Hydrophobic and Hydrophilic Interactions 17%
• Maillard Reaction 12%
• Isoelectric Point 9%
• Protein Stability 9%
• Heating 8%
• Chromatography 7%
• Proteins 5%
• Temperature 5%

Agriculture & Biology

• molecular conformation 94%
• whey protein 69%
• whey 66%
• glycosylation 62%
• thermal stability 57%
• solubility 56%
• whey protein isolate 48%
• dextran 27%
• hydrophobic interaction chromatography 17%
• Maillard reaction 15%
• sulfhydryl groups 15%
• hydrophobicity 13%
• denaturation 12%
• proteins 12%
• isoelectric point 12%
• heat 7%
• temperature 5%