Application of Wet Glycosylation Modified Soybean Protein Isolate in Hypo-allergenic Chiba Tofu
Two monosaccharides, glucose and xylose, were used as glycosyl donors to investigate the effects of reaction time, reaction temperature, protein-to-sugar ratio and protein concentration on the wet glycosylation reaction of soybean protein isolate. The allergenicity of SPI-glucose derivative (SPI-glu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030194 |