Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
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文摘

Chitosans (56–1.3 kDa) can generate Maillard reaction products with β-lactoglobulin.

Chitosan molecular weight has decisive influence on the Maillard reaction development.

Conjugates with greater molecular weight improved the emulsion stability of protein.

Reaction products with chitosan (1.3 kDa) presented remarkable antioxidant activity.

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