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Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction
Protein-polysaccharide glycates are food ingredients that use the Maillard reaction to form a Schiff base linkage between the carbonyl of a polysaccharide and the free amino moiety of a protein. Glycates are excellent emulsification, foaming, and gelling agents in foods and improve protein solubilit...
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| Published in: | Foods |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2019
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963623/ https://ncbi.nlm.nih.gov/pubmed/31847495 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120686 |
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