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Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides: Case Studies of β-Lactoglobulin-Acidic Polysaccharides Conjugates
β-lactoglobulin carboxymethyl dextran lipocalin
2009/6/17
Many studies on the conjugates of proteins and saccharides (neoglycoproteins) have been carried out over the past 20 years to improve the function of proteins. However, most have been carried out by a...
Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
phenolic acids flavonoids food protein/enzyme derivatization
2009/6/17
Secondary plant metabolites are important native food components, which are becoming more and more interesting due to their physiological effects on human beings. One of the largest groups of these co...