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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Das Purkayastha, Manashi, Borah, Anuj Kumar, Saha, Sougata, Manhar, Ajay Kumar, Mandal, Manabendra, Mahanta, Charu Lata
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2016
Konular:
Original Article
Online Erişim: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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