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Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein

(1) Background: The effects of protein oxidization induced by malondialdehyde (MDA), which was selected as a representative of lipid peroxidation products, on the structure and functional properties of walnut protein were investigated. (2) Methods: Walnut protein isolate was produced by alkali-solub...

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Detalles Bibliográficos
Autores principales:	Sun, Lingge, Wu, Qingzhi, Mao, Xiaoying
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407503/ https://www.ncbi.nlm.nih.gov/pubmed/36010432 http://dx.doi.org/10.3390/foods11162432

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