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 Pirestania ; 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 Nasirpoura ; ali.nasirpour@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Javad Keramata ; keramat@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Sté ; phane Desobryb ; 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
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Canola protein isolate was chemically modified with gum Arabic by Maillard reaction.
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SDS-PAGE confirmed the covalent attachment of canola protein isolate to gum Arabic.
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Fluorescence intensity and free amino group of conjugate were evaluated.
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The secondary structure of canola protein isolate after conjugation was reported.