Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions

Carbohydrate Polymers

Volumn 155, Issue , 2017, Pages 201-207

  Pirestani, Safoura ^a   Nasirpour, Ali ^a   Keramat, Javad ^a   Desobry, Stéphane ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Canola protein isolate; Conjugation; Gum arabic; Liquid system; Maillard reaction; Secondary structure

Indexed keywords

ADHESIVES; CHEMICAL REACTIONS; CHROMATOGRAPHY; ELECTROPHORESIS; GLYCOSYLATION; GRAFTING (CHEMICAL); PROTEINS; SODIUM DODECYL SULFATE; SODIUM SULFATE; SOLUTIONS;

CANOLA PROTEIN ISOLATES; CONJUGATION; GUM ARABIC; LIQUID SYSTEM; MAILLARD REACTION; SECONDARY STRUCTURES;

SIZE EXCLUSION CHROMATOGRAPHY;

GUM ARABIC; PLANT PROTEIN; WATER;

BRASSICACEAE; CHEMISTRY; GLYCATION; PROTEIN SECONDARY STRUCTURE; SOLUBILITY;

BRASSICACEAE; GUM ARABIC; MAILLARD REACTION; PLANT PROTEINS; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; WATER;

EID: 84983598223     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.08.054     Document Type: Article

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