Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates

Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross‐linking, and Mailla...

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Detalles Bibliográficos
Autores principales: Fan, Fengjiao, Liu, Meng, Shi, Pujie, Xu, Xianbing, Lu, Weihong, Wang, Zhenyu, Du, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060896/
https://www.ncbi.nlm.nih.gov/pubmed/30065820
http://dx.doi.org/10.1002/fsn3.657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060896/
https://www.ncbi.nlm.nih.gov/pubmed/30065820
http://dx.doi.org/10.1002/fsn3.657

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