Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties-Reference-Cited by-同舟云学术

Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties

Published:2020 Issue:9 Volume:11 Page:7446-7455
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Ren¹²³⁴⁵,Li Lulu¹²³⁴⁵,Feng Wei¹²³⁴⁵,Wang Tao¹²³⁴⁵^ORCID

Affiliation:

1. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology

2. Key Laboratory of Carbohydrate Chemistry and Biotechnology-Ministry of Education

3. National Engineering Laboratory for Cereal Fermentation Technology

4. Jiangsu Provincial Research Centre for Bioactive Product Processing Technology

5. and School of Food Science and Technology

Abstract

Novel protein composites with shared internal structures were fabricated by co-dissolving rice proteins (RPs) and pea proteins (PPs) at pH 12 prior to a one-step neutralization.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01182G

Reference30 articles.

1. Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review

2. Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

3. Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels