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
  • [21] Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate
    Sahibzada Fahim Ullah
    Nasir Mehmood Khan
    Farman Ali
    Shujaat Ahmad
    Zia Ullah Khan
    Noor Rehman
    Abdul Khaliq Jan
    Nawshad Muhammad
    Food Science and Biotechnology, 2019, 28 : 1391 - 1399
  • [22] Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate
    Ullah, Sahibzada Fahim
    Khan, Nasir Mehmood
    Ali, Farman
    Ahmad, Shujaat
    Khan, Zia Ullah
    Rehman, Noor
    Jan, Abdul Khaliq
    Muhammad, Nawshad
    FOOD SCIENCE AND BIOTECHNOLOGY, 2019, 28 (05) : 1391 - 1399
  • [23] A MAILLARD REACTION-PRODUCT WITH ANTIOXIDANT PROPERTIES FROM PROTEIN HYDROLYSATE AND SUGAR
    ERIKSSON, CE
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1982, 183 (MAR): : 83 - AGFD
  • [24] Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction
    SONG Yongling
    QIN Ruiqi
    YANG Shaoming
    LI Jianghe
    WANG Ruolan
    Grain & Oil Science and Technology, 2018, 1 (03) : 119 - 125
  • [25] Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction
    Al-Hakkak, M
    Kavale, S
    MAILLARD REACTION IN FOOD CHEMISTRY AND MEDICAL SCIENCE: UPDATE FOR THE POSTGENOMIC ERA, 2002, 1245 : 491 - 499
  • [26] Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochroniis niloticus) by-product protein hydrolysates
    Hemker, Ashutosh Kumar
    Loc Thai Nguyen
    Karwe, Mukund
    Salvi, Deepti
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 122
  • [27] Porphyran as a functional modifier of a soybean protein isolate through conjugation by the Maillard reaction
    Takano, Katsuya
    Hattori, Makoto
    Yoshida, Tadashi
    Kanuma, Shin
    Takahashi, Koji
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (14) : 5796 - 5802
  • [28] Techno-Economic Analysis of Bioethanol Plant By-Product Valorization: Exploring Market Opportunities with Protein-Rich Fungal Biomass Production
    Bulkan, Gulru
    Ferreira, Jorge A.
    Rajendran, Karthik
    Taherzadeh, Mohammad J.
    FERMENTATION-BASEL, 2020, 6 (04):
  • [29] Effect of Polyethylene Glycol on Functional Properties of Soy Protein Isolate in Maillard Reaction
    Man Z.
    Tan Z.
    Hu M.
    Li Y.
    Xie F.
    Qi B.
    Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 2020, 51 (08): : 351 - 357and381
  • [30] Characterization and functional properties of walnut protein isolates and Maillard reaction products with dextran
    Liu, Qianru
    Huang, Qingrong
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 256
12345