Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts.
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DOI: 10.1016/j.foodchem.2019.04.123
Abstract: Covalent modification of flaxseed protein isolate by phenolic compounds including flaxseed polyphenols, ferulic acid, and hydroxytyrosol was studied under alkaline condition and in the presence of oxygen. The structure and function of the adducts was… read more here.
Keywords: isolate phenolic; phenolic compounds; covalent modification; protein isolate ... See more keywords