Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

Food Hydrocolloids

Volumn 79, Issue , 2018, Pages 228-234

  Pirestani, Safoura ^a   Nasirpour, Ali ^a   Keramat, Javad ^a   Desobry, Stephane ^b   Jasniewski, Jordane ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Canola protein isolate; DSC; FTIR; Gum arabic; Maillard reaction; Protein polysaccharide conjugation

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; GRAFTING (CHEMICAL); NANOPARTICLES; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; STRUCTURAL PROPERTIES; THERMODYNAMIC STABILITY;

AQUEOUS MODEL SYSTEMS; CANOLA PROTEIN ISOLATES; DSC; FOURIER TRANSFORM INFRARED SPECTRA; FTIR; GUM ARABIC; MAILLARD; MAILLARD REACTION; PARTICLES-SIZE DISTRIBUTIONS; PROTEIN-POLYSACCHARIDE CONJUGATION;

PROTEINS;

EID: 85042166653     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.01.001     Document Type: Article

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