[The Maillard reaction between beta-lactoglobulin and lactose. 2. Effect of thiol and disulfide groups on the properties of the macromolecular reaction products].

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.