| pubmed-article:7329447 | pubmed:abstractText | The low-molecular substances formed during the reaction of beta-lactoglobulin with lactose confirm, by their amount as well as by their spectra, the importance of the thiol and disulphide groups of the protein in the course of the Maillard reaction. Unchanged lactose is obviously the major component of the low-molecular material; galactose was also detected, but no glucose. Low-molecular compounds containing nitrogen and sulphur evidence that these elements originate in part from the cleavage of protein. | lld:pubmed |
