Kinetics of Whey Protein Glycation Using Dextran and the Dry-Heating Method

Glycation of proteins by polysaccharides via the Maillard reaction improves the functional properties of proteins in foods, such as solubility, heat stability, emulsification, foaming, and gelation. Glycation is achieved by either the dry heating or the wet heating method, and considerable research...

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Detalles Bibliográficos
Autores principales: Li, Na, Arunkumar, Abhiram, Etzel, Mark R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915607/
https://www.ncbi.nlm.nih.gov/pubmed/31731407
http://dx.doi.org/10.3390/foods8110528

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915607/
https://www.ncbi.nlm.nih.gov/pubmed/31731407
http://dx.doi.org/10.3390/foods8110528

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