The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Gluten was solubilized by chymotrypsin and the soluble peptides were purified and conjugated with chitosans of different degrees of polymerization through the Maillard reaction. High molecular weight-type chitosan (HMC) was found to be soluble at acidic pH and least soluble at neutral pH. However, after conjugation with gluten peptides, its solubility considerably improved at neutral pH while low...
The solubility of chitosan was greatly improved by conjugation with lysozyme through Maillard-type protein-polysaccharide reaction. The emulsifying properties, especially emulsion stability, were improved by lysozyme-chitosan conjugation. The improvement in emulsifying properties was better in the conjugates of high molecular weight-type chitosan (HMC) than low molecular-type chitosan (LMC). The lysozyme-HMC...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.