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Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity

Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was perfo...

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Principais autores: Monika Gibis, Franziska Pribek, Jochen Weiss
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-03-01
Serier:Foods
Fag:
glycoconjugates
potato protein
maltodextrin
trypsin inhibitor
free lysine groups
needleless electrospinning
Online adgang:https://www.mdpi.com/2304-8158/11/7/918
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