Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates
作者： Akio KATO
DOI: 10.3136/FSTR.8.193
关键词:
摘要: This review summarizes the properties of Maillard-type protein-polysaccharide conjugates through naturally occurring reaction in a dry state from the viewpoint of the development of new industrial proteins. Maillard-type protein-polysaccharide conjugates showed excellent emulsifying properties superior to conventional commercial emulsifiers, heat stability, and antimicrobial activity. Therefore, the conjugates can be useful for industrial applications as natural emulsifiers, antimicrobial agents devoid of toxicity. The possibility has also been …
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