Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard r...

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Detalles Bibliográficos
Autores principales: Jin, Hua, Zhao, Qingshan, Feng, Haiying, Wang, Yuxin, Wang, Jubing, Liu, Yanlong, Han, Dong, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572303/
https://www.ncbi.nlm.nih.gov/pubmed/31083356
http://dx.doi.org/10.3390/polym11050848

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572303/
https://www.ncbi.nlm.nih.gov/pubmed/31083356
http://dx.doi.org/10.3390/polym11050848

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