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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Gepubliceerd in:Prev Nutr Food Sci
Hoofdauteurs: Tazawa, Shigeru, Katayama, Shigeru, Hirabayashi, Masahiro, Yamaguchi, Daiki, Nakamura, Soichiro
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: The Korean Society of Food Science and Nutrition 2014
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Articles
Online toegang: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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