Characterization of soy β-conglycinin-dextran conjugate prepared by Maillard reaction in crowded liquid system

Food Research International

Volumn 49, Issue 2, 2012, Pages 648-654

  Zhang, Xi ^a   Qi, Jun Ru ^a   Li, Kang Kang ^a   Yin, Shou Wei ^a   Wang, Jin Mei ^a   Zhu, Jian Hua ^b   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Shaoguan College   (China)

Author keywords

Covalent conjugate; Dextran; Macromolecular crowding; Maillard reaction; Soy conglycinin

Indexed keywords

APPARENT VISCOSITY; CONGLYCININ; COVALENT CONJUGATE; FREE AMINO GROUPS; GLYCATION; LIQUID SYSTEM; MACROMOLECULAR CROWDING; MAILLARD REACTION; SIDE-CHAINS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; TERTIARY STRUCTURE OF PROTEINS;

ATOMIC FORCE MICROSCOPY; CHEMICAL REACTIONS; ELECTROPHORESIS; GLYCOSYLATION; LIQUIDS; MACROMOLECULES; PROTEINS; SODIUM; SODIUM SULFATE;

DEXTRAN;

EID: 84868216656     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.001     Document Type: Article

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