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Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

✍ Scribed by Shu-Juan Jiang; Xin-Huai Zhao


Book ID
116540604
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
781 KB
Volume
21
Category
Article
ISSN
0958-6946

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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