Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 901-906

  Liu, Yan ^a   Zhao, Guanli ^a   Zhao, Mouming ^a   Ren, Jiaoyan ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Conjugation; Dextran; Functional properties; Maillard reaction; Peanut protein isolate

Indexed keywords

CONJUGATION; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; MAILLARD REACTION; PEANUT PROTEINS; PROTEIN SOLUBILITY; REACTION MIXTURE; SDS-PAGE ANALYSIS; WEIGHT RATIOS;

CHEMICAL REACTIONS; EMULSIFICATION; GLYCOSYLATION; PROTEINS; THERMODYNAMIC STABILITY;

DEXTRAN;

ARACHIN; CONARACHIN; DEXTRAN; PEANUT PROTEIN ISOLATE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CONJUGATION; EMULSION; FOAMING; GLYCATION; GLYCOSYLATION; HUMIDITY; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN FUNCTION; PROTEIN SECONDARY STRUCTURE; SOLUBILITY; TEMPERATURE; THERMOSTABILITY;

ARACHIS HYPOGAEA;

EID: 80755125220     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.074     Document Type: Article

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