Effect of Maillard reaction conditions on the solubility and molecular properties of wheat gluten–maltose conjugates
Abstract In this experiment, the conjugation reaction between gluten and maltose via Maillard reaction under dry‐heated condition was studied. The process conditions for the preparation of protein–maltose conjugates with optimum solubility were optimized by using Box‐Behnken model. The conjugation r...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1869 |