Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (<i>Siniperca chuaisi</i>) during Microwave-Assisted Maillard Reaction

Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (<i>Siniperca chuaisi</i>) during Microwave-Assisted Maillard Reaction

This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time ha...

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Bibliographic Details
Main Authors:	Jingjing Tai, Dan Qiao, Xue Huang, Huang Hu, Wanzheng Li, Xinle Liang, Fuming Zhang, Yanbin Lu, Hong Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Foods
Subjects:	parvalbumin Maillard reaction glycation site structural and immunological properties in vitro
Online Access:	https://www.mdpi.com/2304-8158/12/1/52

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