Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Glycosylation is considered to be an effective way to improve the performance of protein emulsification. This study focused on the effects of the molecular structure and emulsifying properties of ovalbumin (OVA) by wet heating Maillard reaction with three types of monosaccharides (i.e., xylose, gluc...

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Detalles Bibliográficos
Autores principales: Yan, Yujie, Hang, Fangxue, Wei, Tiantian, Xie, Caifeng, Niu, Debao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9204257/
https://www.ncbi.nlm.nih.gov/pubmed/35719160
http://dx.doi.org/10.3389/fnut.2022.914416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9204257/
https://www.ncbi.nlm.nih.gov/pubmed/35719160
http://dx.doi.org/10.3389/fnut.2022.914416

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