The effect of glycosylation on physicochemical and functional properties of soy glycinin /

Two glycoconjugates, maltosyl glycerin and dextranyl glycerin conjugates were formed by reductive alkylation and imidocarbonate method, respectively. Modifications of lysyl residues were 15, 34, and 45% for maltosyl glycerin conjugates and 13, 31 and 90% for dextranyl glycerin conjugates. The electr...

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Bibliographic Details

Main Author:	Lee, Hyungok
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy