Effect of Plastein Reaction on Physical and Chemical Characteristics of Corn Glutelin Peptides and Quality of Chiffon Cake

Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foam...

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Κύριοι συγγραφείς:	Yang Sun, Wan-Ying Zhang, Chun-Li Song, Zhi-Qin Pan, Guo-Jun Du, Zhi-Qiang Song, Jian Ren, Li-Ying Bo, Jing-Jing An, Meng Wang
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2025-09-01
Σειρά:	Foods
Θέματα:	corn glutelin hydrolysate plastein reaction functional properties baked products textural properties
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/14/19/3392
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