Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification

A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized. The produced maltodextrin (14.6 DE) was used to initiate a limited and controlled Maillard-induced glycation o...

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Detalles Bibliográficos
Autores principales: Schneider, Alissa A., Bu, Fan, Ismail, Baraem P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958256/
https://www.ncbi.nlm.nih.gov/pubmed/36852385
http://dx.doi.org/10.1016/j.crfs.2023.100452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958256/
https://www.ncbi.nlm.nih.gov/pubmed/36852385
http://dx.doi.org/10.1016/j.crfs.2023.100452

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