Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time ha...

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Detalles Bibliográficos
Autores principales: Tai, Jingjing, Qiao, Dan, Huang, Xue, Hu, Huang, Li, Wanzheng, Liang, Xinle, Zhang, Fuming, Lu, Yanbin, Zhang, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818276/
https://www.ncbi.nlm.nih.gov/pubmed/36613268
http://dx.doi.org/10.3390/foods12010052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818276/
https://www.ncbi.nlm.nih.gov/pubmed/36613268
http://dx.doi.org/10.3390/foods12010052

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