Effects of a Lysine-Involved Maillard Reaction on the Structure and In Vitro Activities of Polysaccharides from Longan Pulp.

Yi, Yang; Han, Miao-Miao; Huang, Fei; Wang, Li-Mei; Min, Ting; Wang, Hong-Xun

Yi, Yang; Han, Miao-Miao; Huang, Fei; Wang, Li-Mei; Min, Ting; Wang, Hong-Xun.

Afiliación

Yi Y; College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China. yiy86@whpu.edu.cn.
Han MM; College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China. 18211673915@163.com.
Huang F; Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. hf1311@163.com.
Wang LM; College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China. wanglimeiyx@163.com.
Min T; College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China. minting1323@163.com.
Wang HX; College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China. wanghongxun7736@163.com.

Molecules ; 24(5)2019 Mar 10.

Article en En | MEDLINE | ID: mdl-30857341

Asunto(s)

Lisina/química; Polisacáridos/química; Antioxidantes/química; Reacción de Maillard; Peso Molecular

Palabras clave

Maillard reaction; bioactivity; longan pulp; modification; polysaccharide; structure

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Lisina Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: China

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