Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction
Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foaming properties of gluten. The processing conditions for the preparation of gluten-fructose conjugates were optimized by using Box-Behnken mo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2018-07-01
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| Series: | Grain & Oil Science and Technology |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259819300986 |