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食品タンパク質の乳化性の改善と低アレルゲン化
Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides
2008
KAGAKU TO SEIBUTSU
Functional Improvements in Food Proteins in Multiple Aspects by Conjugation with Saccharides
Ῠ̰ῤ̲̱ῶ̲ ῝ 1950 Q̳ῒ̯ῼῺΐ ῞̯̯ῌ Ῠ ̰ῤ̲̲̳ῸQ ῷῴ ῚῙΊQῐ̯̯ῖ̮῍ ̮ ̲ῌ Ό῾ῠQῐῖῌ Q῎ῚῨ̰ῤ̲̱Q̱ῌ QῲQ ῌ Qῴ ῌ ῸQQ Ῐῐ̮̮ῸQQΐ̳ ̮̯ῖ ̮῍ ̮ῒ̮ῌ ̲QῸQQΊῑῐῖ῝ῌ ̳ῳQQῗ῏̮ ̮̯ῌ ̲̳ῴ ΐ̲Ὶ̯̯ῖῐῚῐ῟ΐ̳ῐ῍ ῗ῝ῌ ῢ'ΎΰῦῬῩ'̰ΰῧ̰῭Ῐ̰ῡῪ΅̰̰̱̮̯Ῐῗ Q̮̮ b-῭ῤ̰ῥῪ΅ῸQQ ̯Q̱´ ῚῙ ῠΏQ̮̮ ̱ῠ̱̮ῌ QῨ̰ῤ̲ῸQQ̱Q ῠ̳̯῍ 'ῷ̱̰Q̰̯̮ΰ῟̮ῩQQQQQῌQ̯ῌ Q Q̯QQ ̰ῩQῌ῟̮῝̯Qῒ῟῟ῤ̯ῌ QQ῍Ῡ῎ ̯QQῘQ῝̯̯̯QQ῟̮῝῾῎̯ῺQQ῟ΐQ̯ ̰Ί῝ῑῨῌ ῖ῎̯ῌ̮̯Ῐ῎ῧ̰῝Ῑ῍ ̮ῒ̮QQῌ ̮̰ῧQQ̯ῘQῥῑῡ̰ῩQQΐQῖ̲̮ῌ ῦῨQ̳ Q̲̮Ῑῤ̯ΐ̳ΰῧ̰Ῡῦ῏̯̯Ί῝Ῑ῍ Ῐ̯Ῑ̳ ̯´ῐῩΏ̯῏Q῟̮῝ῌ QQQQQῌQ̰Q̯ῌQ ῟̱̰̱ῳ̲̮ῗῌ QῙ̯QQ῟̳Q̰̮̮ῩῌQ ̰QQ̮ῩΐQῢΐῌ ̮̯̮ ,* Q ῌ Q̰̯Q̯̰̰῝ Functional
doi:10.1271/kagakutoseibutsu.46.323
fatcat:ycxcz65c2bgqfo26k36fty3tqy