Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein

Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein

(1) Background: The effects of protein oxidization induced by malondialdehyde (MDA), which was selected as a representative of lipid peroxidation products, on the structure and functional properties of walnut protein were investigated. (2) Methods: Walnut protein isolate was produced by alkali-solub...

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Bibliographic Details
Main Authors: Lingge Sun, Qingzhi Wu, Xiaoying Mao
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
MDA
protein oxidation
structure
functional properties
Online Access:https://www.mdpi.com/2304-8158/11/16/2432

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