Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates

Walnut protein is a key plant protein resource due to its high nutritional value, but walnuts are prone to oxidation during storage and processing. This article explored the oxidative modification and digestion mechanism of walnut protein isolates by peroxyl radical and obtained new findings. SDS-PA...

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Detalles Bibliográficos
Autores principales: Zhao, Jinjin, Han, Miaomiao, Wu, Qingzhi, Mao, Xiaoying, Zhang, Jian, Lu, Zhenkang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777859/
https://www.ncbi.nlm.nih.gov/pubmed/36553844
http://dx.doi.org/10.3390/foods11244104

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