Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

Food Research International

Volumn 51, Issue 2, 2013, Pages 490-495

  Xue, Feng ^a   Li, Chen ^b   Zhu, Xiangwei ^a   Wang, Lufeng ^a   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Conjugate; Gum acacia; Maltodextrin; Soy protein isolate

Indexed keywords

AMINO ACID RESIDUES; COMPARATIVE STUDIES; CONJUGATE; COVALENT LINKAGE; EMULSIFYING PROPERTY; FLUORESCENCE EMISSION; FREE AMINO GROUPS; GRAFT REACTIONS; GUM ACACIA; ISO-ELECTRIC POINTS; MAILLARD REACTION; MALTODEXTRINS; PHYSICOCHEMICAL PROPERTY; POLYSACCHARIDE CHAIN; REACTION MIXTURE; SECONDARY STRUCTURES; SHIELDING EFFECT; SOY PROTEIN; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; WEIGHT RATIOS;

AMINO ACIDS; GLYCOSYLATION; GRAFTING (CHEMICAL); POLYSACCHARIDES; SURFACE REACTIONS;

PROTEINS;

EID: 84873898919     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.012     Document Type: Article

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