Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment

pH shift is an effective technique for modifying functional properties of food proteins. However, it can increase lysinoalanine (LAL) content under alkali conditions, thus limiting the use of proteins. This study investigated the inhibition effect of ultrasonic parameters on LAL formation in rapesee...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2021-08, Vol.69 (30), p.8536-8545
Hauptverfasser:	Li, Yihe, Zhang, Zhaoli, Ren, Wenbin, Wang, Yang, Mintah, Benjamin Kumah, Dabbour, Mokhtar, Hou, Yizhi, He, Ronghai, Cheng, Yu, Ma, Haile
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Safety and Toxicology
Online-Zugang:	Volltext
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