CORZO MARTÍNEZ , Marta

The effect of limited hydrolysis followed by glycation with galactose, and vice versa, on interfacial and foaming (foamability and foam stability) properties of β-lactoglobulin (β-Lg) at pH 7 and pH 5 has been studied. Hardly any effect of the two treatments, hydrolysis and glycation (HG) or glycation and hydrolysis (GH), on the β-Lg foaming...

In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of β-lactoglobulin (β-Lg) with galactose on the interfacial and foaming (foamability and foam stability) properties of this protein has been studied at both pH7 and pH5. Hardly any effect of glycation was observed at pH7. However,...