Sen et al., 1981 - Google Patents
In vitro digestibility and functional properties of chemically modified caseinSen et al., 1981
- Document ID
- 14474987660988289849
- Author
- Sen L
- Lee H
- Feeney R
- Whitaker J
- Publication year
- Publication venue
- Journal of Agricultural and Food Chemistry
External Links
Snippet
Casein amino groups were modified by reaction with aldehydes and ketones via reductive alkylation at pH 9.0 to give stable, non-cross-linked lysine-modified derivatives. The degree of alkylation was controlled by the amount of alkylating reagent. There was a pronounced …
- 235000021240 caseins 0 title abstract description 118
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
- G01N33/48—Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
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