Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum...

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Vydáno v:Food Sci Biotechnol
Hlavní autoři: Ullah, Sahibzada Fahim, Khan, Nasir Mehmood, Ali, Farman, Ahmad, Shujaat, Khan, Zia Ullah, Rehman, Noor, Jan, Abdul Khaliq, Muhammad, Nawshad
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer Singapore 2019
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6811473/
https://ncbi.nlm.nih.gov/pubmed/31695937
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00590-z
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