Functional improvements in β-conglycinin by preparing edible bioconjugates with ε-polylysine and dextran-Reference-Cited by-同舟云学术

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Functional improvements in β-conglycinin by preparing edible bioconjugates with ε-polylysine and dextran

Published:2023-01-05 Issue:2 Volume:75 Page:143-151
ISSN:0920-9069
Container-title:Cytotechnology
language:en
Short-container-title:Cytotechnology

Author:

Yoshida Tadashi,Hamaji Ikumi,Hashimoto Takeshi,Matsumoto Takuya,Hattori Makoto

Funder

Japan Society for the Promotion of Science

Publisher

Springer Science and Business Media LLC

Subject

Cell Biology,Clinical Biochemistry,Biomedical Engineering,Bioengineering,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10616-022-00568-6.pdf

Reference20 articles.

1. Cordle CT (2004) Soy protein allergy: incidence and relative severity. J Nutr 134:1213S-1219S. https://doi.org/10.1093/jn/134.5.1213S

2. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356. https://doi.org/10.1021/ac60111a017

3. Hattori M (2002) Functional improvements in food proteins in multiple aspects by conjugation with saccharides: case studies of β-lactoglobulin-acidic polysaccharides conjugates. Food Sci Technol Res 8:291–299. https://doi.org/10.3136/fstr.8.291

4. Hayabuchi H, Morita R, Ohta M, Nanri A, Matsumoto H, Fujitani S, Yoshida S, Ito S, Sakima A, Takase H, Kusaka M, Tsuchihashi T (2020) Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan: influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions. Hypertens Res 43:525–533. https://doi.org/10.1038/s41440-020-0397-1

5. Kato A (2002) Industrial applications of Maillard-type protein-polysaccharide conjugates. Food Sci Technol Res 8:193–199. https://doi.org/10.3136/fstr.8.193

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1. The structure–function relationships and techno-functions of β-conglycinin;Food Chemistry;2025-01

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