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.

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页码：1727 / 1728

页数：2

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