Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

International Journal of Food Science and Technology

Volumn 46, Issue 10, 2011, Pages 2197-2203

  Niu, Li Ya ^a   Jiang, Shao Tong ^a   Pan, Li Jun ^a   Zhai, Ying Si ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Dextran; Functional properties; Maillard reaction; Wheat germ protein

Indexed keywords

AQUEOUS DISPERSIONS; CIRCULAR DICHROISM SPECTRA; EMULSIFYING PROPERTY; FLUORESCENCE INTENSITIES; FUNCTIONAL PROPERTIES; MAILLARD REACTION; MALTODEXTRINS; PROTEIN AGGREGATION; REACTION CONDITIONS; SCANNING ELECTRON MICROSCOPES; SECONDARY STRUCTURES; THINNER SHEETS; WHEAT GERM;

CHEMICAL REACTIONS; DEXTRAN; DICHROISM; EMULSIFICATION; GLUCOSE; GLYCOSYLATION; SCANNING ELECTRON MICROSCOPY;

PROTEINS;

TRITICUM AESTIVUM;

EID: 80052785395     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02737.x     Document Type: Article

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