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Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultra...

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Detalles Bibliográficos
Autores principales:	Li, Zhipeng, Ma, Dexue, He, Yiyang, Guo, Siqi, Liu, Fuguo, Liu, Xuebo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7730217/ https://www.ncbi.nlm.nih.gov/pubmed/33297553 http://dx.doi.org/10.3390/molecules25235774

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