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Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin
Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultra...
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| Publié dans: | Molecules |
|---|---|
| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7730217/ https://ncbi.nlm.nih.gov/pubmed/33297553 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25235774 |
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