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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Detalles Bibliográficos
Autores principales: Tazawa, Shigeru, Katayama, Shigeru, Hirabayashi, Masahiro, Yamaguchi, Daiki, Nakamura, Soichiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4287326/
https://www.ncbi.nlm.nih.gov/pubmed/25580398
http://dx.doi.org/10.3746/pnf.2014.19.4.327

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4287326/
https://www.ncbi.nlm.nih.gov/pubmed/25580398
http://dx.doi.org/10.3746/pnf.2014.19.4.327

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