Formation of whey protein isolate–dextran conjugates by Maillard reaction with ethanol-water pretreatment

A simple, efficient, and low-cost Maillard reaction method was developed through ethanol-water pretreatment. The formation of whey protein isolate (WPI)–dextran conjugates was confirmed using the degree of glycosylation, ultraviolet absorbance, browning intensity, color, and sodium dodecyl sulfate-p...

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Veröffentlicht in:	Food science & technology 2023-08, Vol.185, p.115142, Article 115142
Hauptverfasser:	Dai, Qingyuan, Hong, Qingyuan, Zhu, Xiuling, Hornung, Polyanna Silveira, Wang, Huiqin, Fang, Wen, Zhang, Yuru, Beta, Trust
Format:	Artikel
Sprache:	eng
Schlagworte:	absorbance absorption Browning chemical bonding Color Degree of glycosylation dextran electron microscopy Emulsifying properties fluorescence glycosylation hydrophilicity hydrophobicity Maillard reaction polyacrylamide gel electrophoresis Solubility turbidity water content whey protein isolate
Online-Zugang:	Volltext
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