Laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS): Conjugation efficiency and emulsification properties.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128212
Abstract: The current study focused on the investigation of laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS) and modulation of the conjugation in order to obtain desired functional ingredients. PPS, including sugar beet… read more here.
Keywords: conjugation; ppt; potato; laccase catalyzed ... See more keywords