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First, to examine the effect of the chain length of oligosaccharides on the advanced stage of the Maillard reaction, ovalbumin (OVA) was incubated at the dry-state with glucose or maltooligosaccharides from maltose to maltohexaose in the same molar ratio. The browning and polymerization of OVA were suppressed with an increase in the chain length of oligosaccharides. Secondly, OVA was incubated with...
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