Whey Protein- and Egg White Protein-Glucose 6-Phosphate Conjugates with Calcium Phosphate-solubilizing Properties
1994 年 58 巻 9 号 p. 1727-1728
詳細
1994 年 58 巻 9 号 p. 1727-1728
Whey protein and egg white protein were conjugated with glucose 6-phosphate (G6P) through the Maillard reaction by incubation at 50°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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