Improvement of functional properties of salmon processing protein-rich by-product through hydrolysis and Maillard reaction

被引：2
|
作者：
Abakarov, A. [1 ]
Barahona, A. [1 ]
Simpson, R. [1 ]
Almonacid, S. [1 ]
机构：
[1] Univ Tecn Federico Santa Maria, Dept Ingn Quim & Ambiental, Valparaiso, Chile
来源：
JOURNAL OF BIOTECHNOLOGY | 2010年 / 150卷
关键词：
D O I：
10.1016/j.jbiotec.2010.09.281
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：S309 / S309
页数：1
相关论文
共 50 条
  • [1] Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
    Liu, Yan
    Zhao, Guanli
    Zhao, Mouming
    Ren, Jiaoyan
    Yang, Bao
    FOOD CHEMISTRY, 2012, 131 (03) : 901 - 906
  • [2] Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction
    Qi, Jun-Ru
    Yang, Xiao-Quan
    Liao, Jin-Song
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (11): : 2296 - 2302
  • [3] Physicochemical and functional properties of protein concentrate from by-product of coconut processing
    Rodsamran, Pattrathip
    Sothornvit, Rungsinee
    FOOD CHEMISTRY, 2018, 241 : 364 - 371
  • [4] Lipid-lowering properties of protein-rich mucuna product
    Ngatchic J.T.M.
    Njintang N.Y.
    Bernard C.
    Oben J.
    Mbofung C.M.
    Nutrire, 41 (1)
  • [5] Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
    Chevalier, F
    Chobert, JM
    Popineau, Y
    Nicolas, MG
    Haertlé, T
    INTERNATIONAL DAIRY JOURNAL, 2001, 11 (03) : 145 - 152
  • [6] Encrypted antimicrobial and antitumoral peptides recovered from a protein-rich soybean (Glycine max) by-product
    Freitas, Cyntia Silva
    Vericimo, Mauricio Afonso
    da Silva, Manuela Leal
    Verissimo da Costa, Giovani Carlo
    Pereira, Patricia Ribeiro
    Flosi Paschoalin, Vania Margaret
    Del Aguila, Eduardo Mere
    JOURNAL OF FUNCTIONAL FOODS, 2019, 54 : 187 - 198
  • [7] Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction
    Aoki, T
    Kitahata, K
    Fukumoto, T
    Sugimoto, Y
    Ibrahim, HR
    Kimura, T
    Kato, Y
    Matsuda, T
    FOOD RESEARCH INTERNATIONAL, 1997, 30 (06) : 401 - 406
  • [8] Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction
    Niu, Li-Ya
    Jiang, Shao-Tong
    Pan, Li-Jun
    Zhai, Ying-Si
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (10): : 2197 - 2203
  • [9] Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction
    Jiang, Zhehui
    Huangfu, Yunpeng
    Jiang, Lu
    Wang, Tianhao
    Bao, Yihong
    Ma, Wei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 174
  • [10] Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties
    Li, Lanxin
    Liu, Shi
    Sun, Na
    Cui, Wenyu
    Cheng, Lin
    Ren, Kunyu
    Wang, Mengmeng
    Tong, Xiaohong
    Jiang, Lianzhou
    Wang, Huan
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 256
12345