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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...

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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

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