
Keywords: β-کازئین; DG; degree of glycation; PB; 10â¯mM phosphate buffer pH 8.0; PBS; 10â¯mM phosphate buffer pH 8.0 with 150â¯mM NaCl; AmOH; 5% ammonium hydroxide solution; NaOH; 0.5â¯M sodium hydroxide solution; α-Lactalbumin; β-Lactoglobulin; β-Casein; Reactivity;