Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility.
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DOI: 10.1016/j.foodchem.2018.07.167
Abstract: The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO… read more here.
Keywords: water holding; holding capacity; myofibrillar proteins; formation allysine ... See more keywords