Enhanced bactericidal action and masking
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Usui, Masakatsu ;Tamura, Hiroshi ;Nakamura, Kimiko ;Ogawa, Tadashi ;Muroshita, M
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Article
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2004
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John Wiley and Sons
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English
⚖ 376 KB
## Abstract The soy protein‐chitosan conjugate was formed by the Maillard reaction in dry state (relative humidity 65%) at 60°C for 2 weeks to improve the functional properties. The antimicrobial activity of the Maillard‐type soy protein‐chitosan conjugates enhanced 2–3 times that of soy protein‐ch