Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum.

Liu, Danyi; Zhang, Lili; Wang, Yucong; Li, Zhiru; Wang, Zihuan; Han, Jianchun

Liu, Danyi; Zhang, Lili; Wang, Yucong; Li, Zhiru; Wang, Zihuan; Han, Jianchun.

Afiliação

Liu D; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Zhang L; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China. Electronic address: lilizhang@neau.edu.cn.
Wang Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Li Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Wang Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Han J; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China. Electronic address: hanjianchun@neau.edu.cn.

Food Chem ; 333: 127530, 2020 Dec 15.

Article em En | MEDLINE | ID: mdl-32683264

Assuntos

Linho/química; Gomas Vegetais/química; Proteínas de Soja/química; Glicosilação; Pressão Hidrostática; Reação de Maillard; Estrutura Secundária de Proteína; Solubilidade

Palavras-chave

Flaxseed gum; High hydrostatic pressure; Maillard reaction; Nano-HPLC-MS/MS; Soybean protein isolate

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Linho / Gomas Vegetais Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article

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