Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis

Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis

In this study, xylose and arabinose were subjected separately to Maillard reaction with a crude extract of Mactra veneriformis under dry-heating conditions. The immunoreactivity and digestion properties of the Maillard reaction products (MRPs) were analyzed, finding that the Maillard reaction could...

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Bibliographic Details
Main Author: KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming
Format: Article
Language:English
Published: China Food Publishing Company 2023-08-01
Series:Shipin Kexue
Subjects:
mactra veneriformis; tropomyosin; dry-heating maillard reaction; immunoreactivity; digestive properties; structural properties
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-003.pdf

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