Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids(Food & Nutrition)
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概要
- 論文の詳細を見る
A remarkable improvement in the emulsifying properties of proteins was observed in mixtures of serum albumin-dextran sulfate, lysozyme-dextran sulfate, serum albumin-chondroitin sulfate, α-lactalbumin-chondroitin sulfate and lysozyme-chondroitin sulfate. The emulsifying properties of these protein-polysaccharide complexes were affected by the molecular size of the polysaccharide and by such conditions as the presence of salt, acidic or alkaline pH, and heating. On the other hand, the emulsifying properties of ovalbumin-dextran hybrids prepared by covalent attachment were more enhanced in alkaline pH or by heating. The molecular size of the ovalbumin-dextran hybrids greatly affected the emulsifying properties.
- 社団法人日本農芸化学会の論文
- 1989-08-23
著者
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Sato Tsutomu
Department of Oral Health, Nippon Dental University School of Life Dentistry at Tokyo
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KOBAYASHI Kunihiko
Department of Pediatrics, Hokkaido University Graduate School of Medicine
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KATO Akio
Department of Agricultural Chemistry, Yamaguchi University
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Kato A
The Institute For Bio-medical Research Teijin Limited
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Sato Tsutomu
Department Of Applied Biological Chemistry Faculty Of Agriculture And Graduate School Of Science And
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Kobayashi Kunihiko
Department Of Orthopaedics Tokai University School Of Medicine
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Kato Akio
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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Kato Akio
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Kobayashi Kunihiko
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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Kobayashi Kunihiko
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Sato Tsutomu
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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