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...

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Veröffentlicht in:Prev Nutr Food Sci
Hauptverfasser: Tazawa, Shigeru, Katayama, Shigeru, Hirabayashi, Masahiro, Yamaguchi, Daiki, Nakamura, Soichiro
Format: Artigo
Sprache:Inglês
Veröffentlicht: The Korean Society of Food Science and Nutrition 2014
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Articles
Online Zugang: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
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