Effects of a Lysine-Involved Maillard Reaction on the Structure and In Vitro Activities of Polysaccharides from Longan Pulp

Effects of a Lysine-Involved Maillard Reaction on the Structure and In Vitro Activities of Polysaccharides from Longan Pulp

The effects of amino acid-involved Maillard reactions (MRs) on the structure and activities of longan pulp polysaccharides (LPs), which were heteropolysaccharides mainly composed of glucose, galactose, mannose, rhamnose, glucuronic acid, ribose, and galacturonic acid, were investigated. The changes...

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Bibliographic Details
Main Authors: Yang Yi, Miao-Miao Han, Fei Huang, Li-Mei Wang, Ting Min, Hong-Xun Wang
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Molecules
Subjects:
longan pulp
polysaccharide
Maillard reaction
modification
structure
bioactivity
Online Access:http://www.mdpi.com/1420-3049/24/5/972

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