Characteristics and Antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained in Maillard reaction by ultrasonic assisted wet heating in natural deepeutectic solvents system.
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DOI: 10.1002/jsfa.12436
Abstract: BACKGROUND Harpadon nehereus is a high protein marine fish. A valuable way to increase the added value of Harpadon nehereus is to convert them into protein hydrolysate. Maillard reaction is an effective way to improve… read more here.
Keywords: assisted wet; wet heating; reaction; maillard reaction ... See more keywords
Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction
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DOI: 10.1007/s11694-018-9889-y
Abstract: The conjugates of soybean protein isolate (SPI) with xylose and fructose were prepared via Maillard reaction by wet heating at mass ratio 4:1 and 80 °C for several hours. Absorbance at 420 nm indicated the existence of… read more here.
Keywords: wet heating; soybean protein; maillard reaction; reaction ... See more keywords