Caseinate was glycated by lactose and oligochitosan via the Maillard reaction and
transglutaminase catalysis to yield two glycated caseinates (GC-I and GC-II), followed by …

Caseinate was glycated with oligochitosan via transglutaminase (TGase) action and then
hydrolyzed by trypsin to generate glycated caseinate hydrolysate (GCNH) that was …

In this study, milk protein casein was glycated by oligochitosan through the catalysis of
transglutaminase (TGase) and then hydrolyzed by trypsin. The obtained glycated casein …

In this study, casein hydrolysate was prepared by a two-step enzymatic method, and it was
demonstrated that casein hydrolysate has good immunomodulatory activity in vitro and in …

Physical-assisted chemical modification is effective to reduce the allergenicity of α-
lactalbumin (ALA). However, there are few in-depth studies on the allergenicity changes of …

Sodium caseinate was modified by transglutaminase-catalyzed reaction in the presence of
oligochitosan of 5 kDa at two different levels, aiming to generate two glycated and …

Yak casein hydrolysate was derived from the enzymatic alcalase-hydrolysate of a typical
northwestern China milk product called Qula. An in vitro study was conducted to examine …

During the thermal processing of dairy products, the Maillard reaction occurs between milk
proteins and lactose, resulting in the formation of various products including glycated …

During the thermal processing of milk, Maillard reactions occur between proteins and
lactose to generate glycated proteins. In this study, a lactose-glycated caseinate was …

In the present study, lysozyme-galactomannan conjugate (LGC) was fractionated by ion-
exchange chromatography, the immune activity of the fractions was confirmed, and a …