Structure and property changes of whey protein isolate in response to the chemical modification mediated by horseradish peroxidase, glucose oxidase and d-glucose

•Horseradish peroxidase, glucose oxidase and d-glucose induce WPI crosslinking.•The modified WPI has more ordered secondary structure and better thermal stability.•The properties like emulsification, gelation, rheology and others are also altered.•The used one-step modifying protocol causes much pro...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2022-03, Vol.373 (Pt A), p.131328-131328, Article 131328
Hauptverfasser:	Yang, Yu-Fei, Zhao, Xin-Huai
Format:	Artikel
Sprache:	eng
Schlagworte:	Crosslinking Emulsions Functional property Glucose Glucose Oxidase Horseradish Peroxidase Particle Size Secondary structure Whey Proteins
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!