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Conjugation of chitooligosaccharides and glucosamine to bovine trypsin. Effects on stability and functionality

✍ Scribed by Filippusson, Hörður; Gizurarson, Jóhann G.K.

Book ID
125800586
Publisher
Elsevier
Year
2014
Tongue
English
Weight
82 KB
Volume
31
Category
Article
ISSN
1871-6784

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## Abstract **BACKGROUND:** Modification with carbohydrates usually changes the functional properties of proteins. Such modification might make non‐conventional food proteins (such as plant and microbial proteins) more applicable for human consumption. The purpose of this research was to conjugate