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Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties

This study investigated the effects of different ultrasonic power and ultrasonic time on the structure and emulsifying properties of pea protein isolate (PPI)–arabinose conjugates. An examination of the absorbance and color development of PPI-d-arabinose (Ara) conjugates found that compared with tra...

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Detalles Bibliográficos
Autores principales:	Chen, Xing, Dai, Yajie, Huang, Zhe, Zhao, Linwei, Du, Jing, Li, Wei, Yu, Dianyu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9474918/ https://www.ncbi.nlm.nih.gov/pubmed/36088895 http://dx.doi.org/10.1016/j.ultsonch.2022.106157

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