Porphyran as a functional modifier of a soybean protein isolate through conjugation by the Maillard reaction

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5796-5802

  Takano, Katsuya ^a   Hattori, Makoto ^a   Yoshida, Tadashi ^a   Kanuma, Shin ^b   Takahashi, Koji ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

^b Nisshin Cosmo Foods Ltd   (Japan)

Author keywords

Maillard reaction; Porphyran; Soybean protein isolate

Indexed keywords

DRUG DERIVATIVE; EMULSIFYING AGENT; PANCREATIN; PORPHYRAN; SEPHAROSE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; GLYCATION; METABOLISM; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; RED ALGA; SOLUBILITY;

ALGAE, RED; CHEMISTRY, PHYSICAL; EMULSIFYING AGENTS; MAILLARD REACTION; PANCREATIN; PROTEIN DENATURATION; SEPHAROSE; SOLUBILITY; SOYBEAN PROTEINS;

GLYCINE MAX; PORPHYRA;

EID: 34447644031     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0634395     Document Type: Article

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