α- and β-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent.
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DOI: 10.1016/j.foodchem.2018.02.090
Abstract: Type I photo-oxidation generates Trp-(TrpN) and Tyr-derived (TyrO) radicals in proteins which can dimerize producing cross-links, or alternatively react with O2. It was therefore hypothesized that the O2 concentration may have a significant effect on… read more here.
Keywords: concentration; cross links; induced riboflavin; photo oxidation ... See more keywords