Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry
The present study aims to investigate the structural and functional properties of oxidated walnut protein isolates (WPI) by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH). The oxidation degree, changes in structural characteristics, processing properties, and protein modifications of WPI were...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/3/385 |