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The research was aimed at defining the impact of non-enzymatic glycosylation of pea globulin 7S on its biological properties. Glycation of pea globulin 7S was carried out at the temperature of 37°C for 7days and at 60°C for 3days. No glycation of the of the pea globulin 7S was observed when using high pressure of 500MPa. Polyclonic rabbit antibodies were produced for immunochemical studies. The immunologic...
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