WHEY PROTEIN AND EGG-WHITE PROTEIN-GLUCOSE 6-PHOSPHATE CONJUGATES WITH CALCIUM PHOSPHATE-SOLUBILIZING PROPERTIES

被引：20
作者：
AOKI, T
FUKUMOTO, T
KIMURA, T
KATO, Y
MATSUDA, T
机构：
[1] SNOW BRAND MILK PROD CO LTD, TECH RES INST, KAWAGOE, SAITAMA 350, JAPAN
[2] KAWASAKI UNIV MED WELF, KURASHIKI, OKAYAMA 70101, JAPAN
[3] SCH AGR SCI, DEPT APPL BIOL SCI, CHIKUSA KU, NAGOYA 46401, JAPAN
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 09期
关键词：
D O I：
10.1271/bbb.58.1727
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Whey protein and egg white protein were conjugated with glucose 6-phosphate (G6P) through the Maillard reaction by incubation at 50 degrees C and 65% relative humidity for 1 day. The brown color of whey protein-G6P conjugate developed faster than that of egg white protein-G6P conjugate. No precipitate of calcium phosphate was formd in the presence of 2% protein-G6P conjugate in the solution containing 30 mM calcium, 22 mM phosphate, and 10 mM citrate at pH 6.7.
引用
收藏
页码：1727 / 1728
页数：2
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