Protein Oxidative Changes in Whole and Skimmed Milk after UV or Fluorescent Light Exposure

AMER DAIRY SCIENCE ASSOC-ADSA

Lugar: Champaign; Año: 2010 vol. 93 p. 5101 - 5101

span style="WIDOWS: 2; TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; DISPLAY: inline !important; FONT: 12px/16px Helvetica, Arial, ´Liberation Sans´, sans-serif; WHITE-SPACE: normal; ORPHANS: 2; FLOAT: none; LETTER-SPACING: normal; COLOR: rgb(51,51,51); WORD-SPACING: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px">We investigated how protein changes occur, at the primary or higher structural levels, when proteins are exposed to UV or fluorescent (FL) light while in the complex matrix, milk. Whole milk (WM) or skim milk (SM) samples were exposed to FL or UV light from 0 to 24