Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures

The capacity of UV-C light to induce glycation and modify functional properties of systems containing freeze-dried egg white proteins and carbohydrates with increasing molecular weight (i.e., glucose, maltose, trehalose and maltodextrin) was studied. Color changes induced by light exposure were take...

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Detalles Bibliográficos
Autores principales: Manzocco, Lara, Plazzotta, Stella, Calligaris, Sonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823610/
https://www.ncbi.nlm.nih.gov/pubmed/33374111
http://dx.doi.org/10.3390/foods10010026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823610/
https://www.ncbi.nlm.nih.gov/pubmed/33374111
http://dx.doi.org/10.3390/foods10010026

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