تحميل...
Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran
The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) contai...
محفوظ في:
| الحاوية / القاعدة: | Prev Nutr Food Sci |
|---|---|
| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
The Korean Society of Food Science and Nutrition
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4287326/ https://ncbi.nlm.nih.gov/pubmed/25580398 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2014.19.4.327 |
| الوسوم: |
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