Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties

Colloids and Surfaces B: Biointerfaces

Volumn 138, Issue , 2016, Pages 70-77

  Li, Weiwei ^a   Zhao, Haibo ^a   He, Zhiyong ^a   Zeng, Maomao ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Confocal laser scanning microscopy; Dextran; Emulsifying property; Interfacial shear rheology; Maillard reaction; Soy peptide

Indexed keywords

CARBOHYDRATES; CHAIN LENGTH; DEXTRAN; EMULSIFICATION; GLYCOSYLATION; HYDROLYSIS; LASER APPLICATIONS; MULTILAYERS;

CONFOCAL LASER SCANNING MICROSCOPY; EMULSIFYING PROPERTY; INTERFACIAL SHEAR RHEOLOGY; MAILLARD REACTION; SOY PEPTIDES;

PEPTIDES;

CARBOHYDRATE; DEXTRAN; PROTEIN HYDROLYSATE; SOY PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; EMULSION; OIL; PEPTIDE; SOYBEAN PROTEIN; WATER;

ADSORPTION; AMINO ACID ANALYSIS; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL MODIFICATION; CONJUGATION; CONTROLLED STUDY; COVALENT BOND; EMULSION; FLOCCULATION; GLYCATION; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; PRIORITY JOURNAL; STRUCTURE ACTIVITY RELATION; STRUCTURE ANALYSIS; SURFACE PROPERTY; ULTRAFILTRATION; VISCOELASTICITY; ZETA POTENTIAL; CHEMICAL MODEL; CHEMISTRY; CONFOCAL MICROSCOPY; FLOW KINETICS; GLYCOSYLATION; METABOLISM;

ADSORPTION; CARBOHYDRATES; DEXTRANS; EMULSIONS; FLOCCULATION; GLYCOSYLATION; MAILLARD REACTION; MICROSCOPY, CONFOCAL; MODELS, CHEMICAL; OILS; PEPTIDES; PROTEIN HYDROLYSATES; RHEOLOGY; SOYBEAN PROTEINS; SURFACE PROPERTIES; WATER;

EID: 84949488898     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2015.11.038     Document Type: Article

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