Plant Protein Improvements by Maillard-Type-Protein-Polysaccharide Conjugation and Reconstitution of Peptides with Microbial Transglutaminase

  • A. Kato
  • E. E. Babiker
  • N. Fujisawa
  • N. Matsudomi

Summary

The functional properties of soy protein and wheat gluten were greatly improved by covalent attachment with polysaccharide through a spontaneous Maillard reaction between e-amino groups in protein and a reducing-end carbonyl group in polysaccharide. They were also improved by the reconstitution of peptide fragments with microbial transglutaminase. These processes were effective as well in reducing the bitterness and allergenic structure of plant protein peptides.

Keywords

Hydrolysis Starch Foam Hexane Amide 

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References

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Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • A. Kato
    • 1
  • E. E. Babiker
    • 1
  • N. Fujisawa
    • 1
  • N. Matsudomi
    • 1
  1. 1.Department of Biological ChemistryYamaguchi UniversityYamaguchi 753Japan

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