Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein

The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (w/v) GSPI and different concentrations of alkali-treated phenolic aci...

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Detalles Bibliográficos
Autores principales: Zhang, Wei, Liu, Changqi, Zhao, Jing, Guo, Fengxian, You, Jieyu, Zhang, Luyan, Wang, Yaosong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094424/
https://www.ncbi.nlm.nih.gov/pubmed/37048327
http://dx.doi.org/10.3390/foods12071506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094424/
https://www.ncbi.nlm.nih.gov/pubmed/37048327
http://dx.doi.org/10.3390/foods12071506

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