Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation-Reference-Cited by-同舟云学术

Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation

Published:2020-08-21 Issue:37 Volume:68 Page:10157-10166
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zha Fengchao¹,Yang Zhongyu²^ORCID,Rao Jiajia¹^ORCID,Chen Bingcan¹^ORCID

Affiliation:

1. Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States

2. Department of Chemistry and Biochemistry, North Dakota State University, Fargo, North Dakota 58108, United States

Funder

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04281

Reference39 articles.

1. Preparation and characterisation of bioplastics made from cottonseed protein

2. Plant molecular farming: production of metallic nanoparticles and therapeutic proteins using green factories

3. Protein-based materials: from sources to innovative sustainable materials for biomedical applications

4. Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein

5. Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

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