Structure and functional characteristics of rapeseed protein isolate-dextran conjugates
Tài liệu tham khảo
Adler-Nissen, 1979, Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid, Journal of Agricultural and Food Chemistry, 27, 1256, 10.1021/jf60226a042
Aider, 2011, Canola proteins: Composition, extraction, functional properties, bioactivity: Applications as a food ingredient and allergenicity-a practical and critical review, Trends in Food Science & Technology, 22, 21, 10.1016/j.tifs.2010.11.002
Akhtar, 2003, Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations, Colloids and Surfaces B: Biointerfaces, 31, 125, 10.1016/S0927-7765(03)00049-3
Akhtar, 2007, Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic, Food Hydrocolloids, 21, 607, 10.1016/j.foodhyd.2005.07.014
Boostani, 2017, Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation, International Journal of Biological Macromolecules, 102, 297, 10.1016/j.ijbiomac.2017.04.019
Chen, 2015, Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid Maillard reaction mixtures exposed to baking temperatures, Food Research International, 76, 618, 10.1016/j.foodres.2015.06.033
Chen, 2013, Preparation of phosvitin-dextran conjugates under high temperature in a liquid system, International Journal of Biological Macromolecules, 55, 258, 10.1016/j.ijbiomac.2013.01.018
Diftis, 2005, Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture, Food Hydrocolloids, 19, 1025, 10.1016/j.foodhyd.2005.01.003
Diftis, 2006, Physicochemical properties of dry-heated soy protein isolate-dextran mixtures, Food Chemistry, 96, 228, 10.1016/j.foodchem.2005.02.036
Diftis, 2006, Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture, Food Hydrocolloids, 20, 787, 10.1016/j.foodhyd.2005.07.010
Fleddermann, 2013, Nutritional evaluation of rapeseed protein compared to soy protein for quality, plasma amino acids, and nitrogen balance-A randomized cross-over intervention study in humans, Clinical Nutrition, 32, 519, 10.1016/j.clnu.2012.11.005
Gonzalez-Vega, 2012, Amino acid digestibility in canola, cottonseed, and sunflower products fed to finishing pigs, Journal of Animal Science, 90, 4391, 10.2527/jas.2011-4631
Guo, 2013, Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes, LWT-Food Science and Technology, 51, 397, 10.1016/j.lwt.2012.12.003
Hansen, 2017, Fractionation of rapeseed meal by milling, sieving and air classification-Effect on crude protein, amino acids and fiber content and digestibility, Animal Feed Science and Technology, 230, 143, 10.1016/j.anifeedsci.2017.05.007
Hou, 2017, Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation, Food Chemistry, 218, 207, 10.1016/j.foodchem.2016.09.064
Huang, 2008, Multi-processing and synthetic utilization technology of rape, Food and Nutrition in China, 10, 4
Hu, 2017, Rapeseed research and production in China, The Crop Journal, 5, 127, 10.1016/j.cj.2016.06.005
Jimenez-Castano, 2007, Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass, Food Hydrocolloids, 21, 433, 10.1016/j.foodhyd.2006.05.006
Joubran, 2015, Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis, Food and Function, 6, 1229, 10.1039/C4FO01165A
Kasprzaka, 2017, The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens, Animal Feed Science and Technology, 227, 68, 10.1016/j.anifeedsci.2017.03.009
Kato, 1995, Modification of ovalbumin with glucose 6-phosphate by amino-carbonyl reaction. improvement of protein heat stability and emulsifying activity, Journal of Agricultural and Food Chemistry, 43, 301, 10.1021/jf00050a007
Koshani, 2015, Production and properties of tragacanthin-conjugated lysozyme as a new multifunctional biopolymer, Food Hydrocolloids, 47, 69, 10.1016/j.foodhyd.2014.12.023
Lertittikul, 2007, Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH, Food Chemistry, 100, 669, 10.1016/j.foodchem.2005.09.085
Liang, 2014, Structure and antimicrobial mechanism of polylysine-chitosan conjugates through Maillard reaction, International Journal of Biological Macromolecules, 70, 427, 10.1016/j.ijbiomac.2014.07.012
Li, 2014, Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment, Ultrasonics Sonochemistry, 21, 1722, 10.1016/j.ultsonch.2014.03.018
Li, 2015, Chemical composition, energy and amino acid digestibility in double-low rapeseed meal fed to growing pigs, Journal of Animal Science and Biotechnology, 6, 1, 10.1186/s40104-015-0033-0
Li, 2014, Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating, Food Research International, 57, 1, 10.1016/j.foodres.2013.12.038
Mangavel, 2001, Evolution of wheat gliadins conformation during film formation: A fourier transform infrared study, Journal of Agricultural and Food Chemistry, 49, 867, 10.1021/jf0009899
Martínez, 2007, Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface, Food Hydrocolloids, 21, 813, 10.1016/j.foodhyd.2006.09.008
Mu, 2010, Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates, Journal of Agricultural and Food Chemistry, 58, 4494, 10.1021/jf904109d
Nawrocka, 2017, Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins-A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC, Food Hydrocolloids, 69, 410, 10.1016/j.foodhyd.2017.03.012
Nawrocka, 2017, Aggregation of gluten proteins in model dough after fibre polysaccharide addition, Food Chemistry, 231, 51, 10.1016/j.foodchem.2017.03.117
Nishinari, 2012, Properties and applications of soy proteins, 28
Pirestani, 2017, Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions, Carbohydrate Polymers, 155, 201, 10.1016/j.carbpol.2016.08.054
Qi, 2010, Formation of acid-precipitated soy protein-dextran conjugates by Maillard reaction in liquid systems, International Journal of Food Science and Technology, 45, 2573, 10.1111/j.1365-2621.2010.02433.x
Robitaille, 1995, Effects of kappa-casein glycosylation on heat stability of milk, Food Research International, 28, 17, 10.1016/0963-9969(95)93326-P
Spotti, 2014, Rheological properties of whey protein and dextran conjugates at different reaction times, Food Hydrocolloids, 38, 76, 10.1016/j.foodhyd.2013.11.017
Su, 2010, Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions, Carbohydrate Polymers, 79, 145, 10.1016/j.carbpol.2009.07.035
Tan, 2011, Canola proteins for human consumption: Extraction, profile, and functional properties, Journal of Food Science, 76, 16, 10.1111/j.1750-3841.2010.01930.x
Wanasundara, 2011, Proteins of Brassicaceae oilseeds and their potential as a plant protein source, Critical Reviews in Food Science and Nutrition, 51, 635, 10.1080/10408391003749942
Wang, 2017, Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates, Carbohydrate Polymers, 163, 181, 10.1016/j.carbpol.2017.01.069
Wooster, 2007, Rheology of whey protein-dextran conjugate films at the air/water interface, Food Hydrocolloids, 21, 1072, 10.1016/j.foodhyd.2006.07.015
Xue, 2013, Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction, Food Research International, 51, 490, 10.1016/j.foodres.2013.01.012
Zhao, 2016, Studies on ultrasonic assisted synthesis of zein saccharide conjugates, Farm Products Processing, 8, 1
Zha, 2015, The maillard reaction of a shrimp by-product protein hydrolysate: Chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells, Food and Function, 6, 1919, 10.1039/C5FO00296F
Zhu, 2008, Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions, Journal of Agricultural and Food Chemistry, 56, 7113, 10.1021/jf800909w