Preventive Nutrition and Food Science
- Volume 5 Issue 4
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- Pages.200-204
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- 2000
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
- Nakamura, Soichiro (Department of Living Science, Shimane University) ;
- Ogawa, Masahiro (Food, Nutrition and Health, University of British Columbia) ;
- Saeki, Hiroki (Graduate School of Fisheries Science, Hokkaido University) ;
- Saito, Masayoshi (National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries) ;
- Miyasaka, Satoko (Department of Living Science, Shimane University) ;
- Hata, Junya (Department of Living Science, Shimane University) ;
- Adachi, Naoko (Department of Living Science, Shimane University) ;
- Hwang, Jae-Kwan (Bioproducts Research Center, Yonsei University)
- Published : 2000.12.01
Abstract
Protein conjugation of curdlan belonging to