Art

J-GLOBAL ID：201502280580982478   Reference number：15A0448124

The Effect of Antioxidants on Milk Protein Glycation

牛乳タンパク質の加熱変性に対する抗酸化成分の作用

Author (4)： SHINMOTO HIROSHI (玉川大 農) ,  KADOWAKE SHOKO (玉川大 農) ,  YASHIRO TOMOMI (玉川大 農) ,  NAGANAWA YASUNORI (玉川大 農)
Material： 日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)
Volume： 62  Issue： 3  Page： 156-158  Publication year： Mar. 15, 2015 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *milk protein ,  *heat denaturation ,  *antioxidation ,  Maillard reaction ,  glycosylation ,  polyphenol ,  SDS-PAGE ,  reaction inhibitor ,  hexose ,  aldose ,  galactoside ,  disaccharide ,  pyranoside ,  olefin compound ,  unsaturated carboxylic acid ,  alicyclic alcohol ,  carboxylate(ester) ,  hydroxy acid ,  polyol ,  oxygen heterocyclic compound ,  flavonoid ,  polynuclear aromatic compound ,  lactone ,  secondary alcohol ,  water-soluble vitamin

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Protein  (FJ09020N)

Substance index (4)： Lactose ,  Chlorogenic Acid ,  (-)-Epicatechin ,  Ascorbic Acid

Reference (12)：

• 1) Oliver, C.M., Insight into the glycation of milk proteins : An ESI- and MALDI-MS perspective. Crit. Rev. Food Sci. Nutr., 51, 410-431 (2011).
• 2) ter Haar, R., Schols, H.A. and Gruppen, H., Effect of saccharide structure and size on the degree of substitution and product dispersity of β-lactalbumin glycated via the maillard reaction. J. Agric. Food Chem., 59, 9378-9385 (2011).
• 3) Morgan, F., Vénien, A., Bouhallab, S., Mollé, D., Léonil, J., Peltre, G. and Levieux, D., Modification of bovine beta-lactoglobulin by glycation in a powdered state or in an aqueous solution : immunochemical characterization. J. Agric. Food Chem., 47, 4543-4548, (1999).
• 4) 新本洋士,市川由佳里,永田紗織,三浦愛美,長縄康範,石川祐子,牛乳アレルゲンタンパク質のステンレストレー上での加熱反応生成物,日本食品科学工学会誌,60, 233-236 (2013).
• 5) Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685 (1970).

Terms in the title (3)： 牛乳タンパク質 ,  加熱変性 ,  酸化