Cargando…

Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides and proteins. In this study, three Maillard model systems (i.e., glucose and native sunflower seed protein, hydrolyzed pep...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Furong, Shen, Hailiang, Yang, Xi, Liu, Ting, Yang, Yali, Zhou, Xueru, Zhao, Pengtao, Guo, Yurong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9037843/
https://www.ncbi.nlm.nih.gov/pubmed/35480741
http://dx.doi.org/10.1039/d1ra05140g