Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction

Protein-polysaccharide glycates are food ingredients that use the Maillard reaction to form a Schiff base linkage between the carbonyl of a polysaccharide and the free amino moiety of a protein. Glycates are excellent emulsification, foaming, and gelling agents in foods and improve protein solubilit...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Na, Etzel, Mark R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Brief Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963623/
https://www.ncbi.nlm.nih.gov/pubmed/31847495
http://dx.doi.org/10.3390/foods8120686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963623/
https://www.ncbi.nlm.nih.gov/pubmed/31847495
http://dx.doi.org/10.3390/foods8120686

Ejemplares similares