Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose.

Qiyun Zhang, Lanxing Dou,Tao Sun,Xiaohui Li,Bin Xue,Jing Xie,Xiaojun Bian,Zehuai Shao,Jianhong Gan

Journal of the science of food and agriculture（2023）

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摘要

Our work revealed that L-arabinose/D-galactose exhibited different effect on the structural information of SPI, and further affected its physicochemical and functional property. This article is protected by copyright. All rights reserved.

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关键词

soy protein isolate, Maillard reaction, l-arabinose, d-galactose, physicochemical property, functional property

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