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Characterization and functional properties of conjugates of rice protein with exopolysaccharides from Arthrobacter ps‐5 by Maillard reaction

The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from Arthrobacter ps‐5 were investigated systematically. Fluorescence characteristics and high molecular weight compoun...

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Detalles Bibliográficos
Autores principales:	Zhao, Yuguang, Ye, Shuhong, Wan, Huiping, Zhang, Xingxing, Sun, Mingqi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441271/ https://www.ncbi.nlm.nih.gov/pubmed/34531988 http://dx.doi.org/10.1002/fsn3.2336

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