Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan-Reference-Cited by-同舟云学术

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Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan

Published:2017-06 Issue: Volume:67 Page:216-223
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Shulai,Zhao Peicheng,Zhang Jingjing,Xu Qiuhong,Ding Yuting,Liu Jianhua

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Optimization of hydrolysis conditions for the production of glucomanno-oligosaccharides from konjac using β-mannanase by response surface methodology;Chen;Carbohydrate Polymers,2013

2. Maillard glycation of b-lactoglobulin induces conformation changes;Chevalier;Nahrung-Food,2002

3. Review of konjac glucomannan;Davé;Journal of Environmental Polymer Degradation,1997

4. Colorimetric method for determination of sugars and related substances;Dubois;Analytical Chemistry,1956

5. Glycation and phosphorylation of β-lactoglobulin by dry-heating: Effect on protein structure and some properties;Enomoto;Journal of Agricultural and Food Chemistry,2007

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