Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage

Polysaccharide–protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared sp...

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Detalles Bibliográficos
Autores principales: Zhang, Manli, Liu, Hongzhi, Wang, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099641/
https://www.ncbi.nlm.nih.gov/pubmed/35566387
http://dx.doi.org/10.3390/molecules27093037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099641/
https://www.ncbi.nlm.nih.gov/pubmed/35566387
http://dx.doi.org/10.3390/molecules27093037

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