title: [The Maillard reaction between beta-lactoglobulin and lactose. 2. Effect of thiol and disulfide groups on the properties of the macromolecular reaction products].
abstract: If a protein takes part in the Maillard reaction as the amino component, other functional groups in the protein molecule are also expected to react in addition under appropriate conditions. The beta-lactoglobulin-lactose system, first used by Freimuth and Trübsbach, served to demonstrate that the properties of the products from the Maillard reaction are affected by thiol and disulphide groups in a low-water medium at high temperature. The amount, solubility, swelling capacity and composition are modified in dependence of the presence or absence of these reactive groups.
mesh_terms: D055598:Chemical Phenomena; D002621:Chemistry; D004220:Disulfides; D006358:Hot Temperature; D007782:Lactoglobulins; D007785:Lactose; D046911:Macromolecular Substances; D013438:Sulfhydryl Compounds
chemical_list: D004220:Disulfides; D007782:Lactoglobulins; D046911:Macromolecular Substances; D013438:Sulfhydryl Compounds; D007785:Lactose
vernacular_title: Untersuchungen zur Maillard-Reaktion zwischen beta-Lactoglobulin und Lactose. 2. Mitt. Der Einfluss der Thiol- und Disulfidgruppen auf die Beschaffenheit der makromolekularen Reaktionsprodukte.