Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions

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Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions

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作者：Safoura Pirestani^a ; ^{s.pirestani@ag.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; ^{safourapirestani@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Ali Nasirpour^a ; ^{ali.nasirpour@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Javad Keramat^a ; ^{keramat@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Sté ; phane Desobry^b ; ^{Stephane.Desobry@univ-lorraine.fr" class="auth_mail" title="E-mail the corresponding author}
关键词：CPI ; canola protein isolate ; GA ; gum Arabic ; OPA ; orthophthaldialdehyde ; DUV ; difference UV spectroscopy ; SDS-PAGE ; sodium dodecyl sulphate&ndash ; polyacrylamide gel electrophoresis ; MRPs ; Maillard reaction products
刊名：Carbohydrate Polymers
出版年：2017
出版时间：2 January 2017
年：2017
卷：155
期：Complete
页码：201-207
全文大小：861 K

文摘

class="label">•: Canola protein isolate was chemically modified with gum Arabic by Maillard reaction.
class="label">•: SDS-PAGE confirmed the covalent attachment of canola protein isolate to gum Arabic.
class="label">•: Fluorescence intensity and free amino group of conjugate were evaluated.
class="label">•: The secondary structure of canola protein isolate after conjugation was reported.

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