Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
作者： Yan Liu , Guanli Zhao , Mouming Zhao , Jiaoyan Ren , Bao Yang
DOI: 10.1016/J.FOODCHEM.2011.09.074
关键词:
摘要: … peanut protein isolate (PPI) and dextran (1:1 weight ratio) were dry-heated at 60 C and 79% relative humidity for 7 days. SDS–PAGE analysis indicated that PPI had become complexed …
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