Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Small-molecule crosslinkers could diffuse into and stabilize protein hydrogels without damaging their appearance, but they are absent from the food industry due to the high safety and efficacy requirements for foods. Oxidized oligosaccharides are non-toxic small polyaldehydes previously found capabl...

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Bibliographic Details
Main Authors: Jingyi Liu, Yanan Xu, Tianhang Xia, Changhu Xue, Li Liu, Pengtao Chang, Dongfeng Wang, Xun Sun
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:International Journal of Molecular Sciences
Subjects:
oxidized oligosaccharides
sea cucumber
hydrogel
deterioration
diffusion
crosslinking
Online Access:https://www.mdpi.com/1422-0067/21/15/5204

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