Improvement of bioactivity of alpha‐lactalbumin through Maillard reaction with dextran
نویسندگان
چکیده
منابع مشابه
Micellization of casein-graft-dextran copolymer prepared through Maillard reaction.
Casein is almost insoluble at around pH 4.6, which is its isoelectric point (pI). Grafting copolymer, casein-g-dextran, was prepared through the Amadori rearrangement of the Maillard reaction. The copolymer has a reversible pH sensitive property: micellization at the pI of casein forming a casein core and dextran shell structure and dissociation when pH differs from the pI. The micelles produce...
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The copolymer of beta-casein-graft-dextran was prepared using the Maillard reaction and the acidic solution properties of the copolymer were studied with dynamic light scattering. At pH range 4-5 where is close to the isoelectric point of beta-casein, the copolymer forms micelles which are spherical verified by atomic force microscopy imaging. The size and existent time of the micelles depend o...
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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) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by...
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ژورنال
عنوان ژورنال: The FASEB Journal
سال: 2012
ISSN: 0892-6638,1530-6860
DOI: 10.1096/fasebj.26.1_supplement.625.7