Art

J-GLOBAL ID：200902194006854851   Reference number：02A0799737

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates.

Maillard型蛋白質-多糖類複合体の工業的応用

Author (1)： KATO A (Yamaguchi Univ., Yamaguchi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 8  Issue： 3  Page： 193-199  Publication year： Aug. 2002 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Maillard Reaction ,...
Semi thesaurus term： 蛋白質多糖類複合体

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JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Polysaccharides other than starch  (FJ05040H) ,  Proteins and peptides in general  (EB03010N)

Reference (26)：

• Arita, K., Babiker, E.E., Azakami, H. and Kato, A.. (2001). Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE.. J. Agric. Food Chem., 49, 2030–2036.
• Babiker, E.E., Azakami, H., Matsudomi, N., Iwata, H., Ogawa, T., Bando, N. and Kato, A.. (1998). Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy protein. J. Agric. Food Chem., 46, 866–871.
• Kato, A. and Kobayashi, K.. (1991). Excellent emulsifying properties of protein-dextran conjugates. In “Microemulsions and Emulsions in Foods,” ed. by M. El-Nokaly and D. Cornell. ACS Symposium Series 448, .
• Kato, A., Mifuru, R., Matsudomi, N. and Kobayashi, K.. (1992a). Functional casein-polysaccharide conjugates prepared by controlled dry heating. Biosci. Biotechnol Biochem., 56, 567–571.
• Kato, A., Kameyama, K. and Takagi, T.. (1992b). Molecular weight de-termination and compositional analysis of dextran-protein conjugate using low-angle laser light scattering technique combined with high-performance gel chromatography. Biochim. Biophys. Acta, 1159, 22–28.

Terms in the title (5)： 蛋白質 ,  多糖類 ,  複合体 ,  工業 ,  応用