Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products

Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysac...

Descripción completa

Detalles Bibliográficos
Autores principales: Han, Xinxin, Zhao, Yilin, Mao, Sining, Hu, Nannan, Sun, Dijing, Yang, Qi, Chu, Zejun, Zheng, Qihang, Xiu, Lin, Liu, Jingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330836/
https://www.ncbi.nlm.nih.gov/pubmed/35892799
http://dx.doi.org/10.3390/foods11152214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330836/
https://www.ncbi.nlm.nih.gov/pubmed/35892799
http://dx.doi.org/10.3390/foods11152214

Ejemplares similares