medric medric
[닫기]
잠시만 기다려 주세요. 로딩중입니다.

Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

Food Science and Biotechnology 2019년 28권 5호 p.1391 ~ 1399
 ( Ullah Sahibzada Fahim ) - Shaheed Benazir Bhutto University Department of Chemistry

 ( Khan Nasir Mehmood ) - Shaheed Benazir Bhutto University Department of Agriculture
 ( Ali Farman ) - Shaheed Benazir Bhutto University Department of Chemistry
 ( Ahmad Shujaat ) - Shaheed Benazir Bhutto University Department of Pharmacy
 ( Khan Zia Ullah ) - Abdul Wali Khan University Department of Agriculture
 ( Rehman Noor ) - Shaheed Benazir Bhutto University Department of Chemistry
 ( Jan Abdul Khaliq ) - Shaheed Benazir Bhutto University Department of Chemistry
 ( Muhammad Nawshad ) - COMSATS Institute of Information Technology Interdisciplinary Research Centre in Biomedical Materials

Abstract


In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S?H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease (P?

키워드

Walnut protein isolate; Maillard reaction; Physicochemical and functional properties; FT-IR; SEM; Antioxidant effect
원문 및 링크아웃 정보
 
등재저널 정보