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Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on Their Properties

In this study, a composite wall material was prepared by blending whey protein isolate-D-xylose mixture and their Maillard reaction product with sodium alginate, which were then used for encapsulating proanthocyanidin to fabricate proanthocyanidin microcapsules. By characterizing the morphology, inv...

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Principais autores: Lei JING, Lele CHEN, Dexiu ZHAO, Dongmei YANG, Zijun CHU, Xiaojun YANG
Format: Artigo
Sprog:Chinês
Udgivet: The editorial department of Science and Technology of Food Industry 2024-12-01
Serier:Shipin gongye ke-ji
Fag:
proanthocyanidin
maillard reaction product
microcapsules
in vitro antioxidation
Online adgang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090200
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