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In vitro protein–polysaccharide conjugation: Tyrosinase-catalyzed conjugation of gelatin and chitosan

✍ Scribed by Tianhong Chen; Heather D. Embree; Li-Qun Wu; Gregory F. Payne


Publisher
Wiley (John Wiley & Sons)
Year
2002
Tongue
English
Weight
248 KB
Volume
64
Category
Article
ISSN
0006-3525

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## 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