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Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate
Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revea...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926928/ https://ncbi.nlm.nih.gov/pubmed/27413206 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2197-9 |
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