Figures & data
FIGURE 1 SDS-PAGE electrophoretogram for A:(a) egg albumen protein and B:(b) plasma protein. Line labels: (1) molecular weight markers; (2) control non-conjugated; (3) +glucose conjugated by spray-drying; (4) +glucose conjugated by freeze-drying; (5) +lactose conjugated by spray-drying; (6) +lactose conjugated by freeze-drying.
TABLE 1 Sulfhydryl groups (mM) content of conjugated food proteins with dextrose or lactose by freeze-drying or spray-drying
FIGURE 2 FTIR spectra for egg albumen and plasma protein conjugated with glucose or lactose by spray-drying or freeze-drying.
TABLE 2 Denaturation temperature (Td) and enthalpy (∆H) of conjugated food proteins with dextrose or lactose by freeze-drying or spray-drying
TABLE 3 Emulsifying properties of conjugated food proteins with dextrose or lactose by freeze-drying or spray-drying