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The importance of size and charge of carbohydrate moiety in tofu whey–carbohydrate conjugates, formed through Maillard-type glycosylation, was investigated. Tofu whey (TW) ultrafiltered fractions (UFTW>3kDa and UFTW<3kDa), acid-precipitated protein (APP), β-conglycinin (7S) or glycinin (11S) were covalently conjugated with carbohydrates (galactomannan (GM), okara polysaccharides, xyloglucan...
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