Preventive Nutrition and Food Science
- Volume 5 Issue 2
- /
- Pages.65-69
- /
- 2000
- /
- 2287-1098(pISSN)
- /
- 2287-8602(eISSN)
Rapid Formation of biologically Active Neoglycoprotein from Lysozyme and Xyloglucan Hydrolysates through Naturally Occurring Maillard Reaction
- Soichiro Nakamura (Shimane University) ;
- Masayoshi Saito (National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries) ;
- Tetsuhisa Goto (National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries) ;
- Hiroki Seaki (Hokkaido University) ;
- Masahiro Ogawa (University of British Columbia) ;
- Masayuki Gotoh (Department of Environmental Science, Ube college) ;
- Yasuhide Gohya (Department of Environmental Science, Ube college) ;
- Hwang, Jae-Kwan (Yousei University)
- Published : 2000.06.01
Abstract
Hen egg-white lysozyme was conjugated with 7~9 mers xyloglucan hydrolysates(MW-1,400) at 6