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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 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
In this study, the Maillard reaction (MR) ofglucose was applied to improve the physicochemical andfunctional properties of walnut protein isolate (WNPI). TheMR products (MRPs) were prepared with glucose at 0 h(MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heatingat 95 C. The Infra-Red spectrum showed reduction ofamide and S–H functionalities in MRPs with completeintermixing of glucose in MRP3. Scanning electronmicroscopy indicated changes in the morphology of MRP3which also exhibited promising antioxidant effect. Significantdecrease (P\0.05) in hydrophobicity values (Ho)and increase (P\0.05) in emulsifying activity/emulsifyingstability indexes values were observed for MRPs. Uniform droplet distribution was observed in microscopyof emulsions while an increase in the interfacial proteinconcentration (U) was obtained for MRPs. These resultssuggest that MR is useful in improving the utilization ofthis protein in food product development.