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Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide
In the food processing field, it is very often that fish proteins are denatured affecting the nutritional value of the product which is vital to be solved. By using appropriate sugar donors for glycosylation with protein, improving the stability and emulsification properties of fish proteins can be...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10250665/ https://www.ncbi.nlm.nih.gov/pubmed/37305088 http://dx.doi.org/10.3389/fnut.2023.1140191 |