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Effect of Maillard reaction conditions on the solubility and molecular properties of wheat gluten–maltose conjugates
In this experiment, the conjugation reaction between gluten and maltose via Maillard reaction under dry‐heated condition was studied. The process conditions for the preparation of protein–maltose conjugates with optimum solubility were optimized by using Box‐Behnken model. The conjugation reaction a...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684599/ https://www.ncbi.nlm.nih.gov/pubmed/33282241 http://dx.doi.org/10.1002/fsn3.1869 |