SUGAR-PROTEIN CONJUGATES AND THEIR FORMATION

摘要

The present invention provides methods of preparing a sugar- protein conjugate comprising the step of reacting together under glycosylation conditions at a controlled relative humidity (a) an effective amount of at least one proteinaceous foodstuff; (b) an effective amount of one or more oligosaccharide sugars having between 3-30 sugar units and/or (c) an effective amount of one or more monsaccharide(s) or one or more disaccharide(s), and wherein the resulting sugar-protein conjugate products have improved functional viscosity over the combined viscosity properties of the individual reactants