Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular wei...

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Bibliographic Details
Main Authors:	Elham Ranjbar Nedamani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Charlotte Jacobsen, Vahid Khouri
Format:	Article
Language:	English
Published:	Ferdowsi University of Mashhad 2022-01-01
Series:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:	glycosylation maillard reaction protein hydrolysate antioxidant emulsion
Online Access:	https://ifstrj.um.ac.ir/article_40713_2601e3ae6e1026d789319d513bcf28d2.pdf

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