Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility

Cheng, YH; Mu, DC; Feng, YY; Xu, Z; Wen, L; Chen, ML; Ye, J

Chen, ML; Ye, J (通讯作者),Changsha Univ Sci & Technol, Coll Chem & Food Engn, Changsha 410114, Peoples R China.

JOURNAL OF CEREAL SCIENCE, 2022; 103 ():

Abstract

The study aims at improving the solubility of rice protein (RP) by covalent coupling of proteins to polysaccharide via Maillard reaction in macromolec......

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