Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction: Effect on Protein Structure and Gel Properties
Author:
Affiliation:
1. Department of Biochemistry and Food Science, Kagawa University, Ikenobe, Miki, Kagawa 761-0795, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030428s
Reference37 articles.
1. Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
2. Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state
3. Composition, solubility and electrophoretic patterns of proteins isolated from Kerman pistachio nuts (Pistacia vera L.)
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