Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism

This study aims to optimize the ultrasound treatment conditions for enhancing the degree of glycation (DG) of ovalbumin (OVA)-xylose conjugates through Maillard reaction and investigate the correlation between DG and functional properties affected by structural changes. The structural and functional...

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Bibliographic Details
Main Authors: Xuanting Liu, Qi Yang, Meng Yang, Zhiyang Du, Chen Wei, Ting Zhang, Boqun Liu, Jingbo Liu
Format: Article
Language:English
Published: Elsevier 2021-05-01
Series:Ultrasonics Sonochemistry
Subjects:
Ovalbumin
Ultrasound
Glycation
Surface properties
Structure characteristics
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721000183

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http://www.sciencedirect.com/science/article/pii/S1350417721000183

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