Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates

Wang Zhongjiang; Han Feifei; Sui Xiaonan; Qi Baokun; Yang Yong; Zhang Hui; Wang Rui; Li Yang; Jiang Lianzhou

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Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates

机译：超声处理对绿豆[Vigna radiate（L.）]分离蛋白和葡萄糖之间湿热美拉德反应以及偶联物结构和理化性质的影响

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BACKGROUND: The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates (MBPIs) and glucose, and on structural and physico-chemical properties of the conjugates.

机译：背景：这项研究的目的是确定超声处理对绿豆分离蛋白（MBPI）和葡萄糖之间的湿热美拉德反应以及对缀合物的结构和理化性质的影响。

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《Journal of the Science of Food and Agriculture 》 |2016年第5期| 共9页
作者
Wang Zhongjiang; Han Feifei; Sui Xiaonan; Qi Baokun; Yang Yong; Zhang Hui; Wang Rui; Li Yang; Jiang Lianzhou;
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正文语种 eng
中图分类农业科学 ;
关键词
ultrasound treatment; wet heating Maillard reaction; mung bean protein isolates; glucose; structural and physico-chemical properties;

机译：超声处理;湿热美拉德反应;绿豆分离蛋白;葡萄糖;结构和理化性质;

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1. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates [J] . Wang Zhongjiang, Han Feifei, Sui Xiaonan, Journal of the Science of Food and Agriculture . 2016 ,第5期

机译：超声处理对绿豆[Vigna radiate（L.）]分离蛋白和葡萄糖之间湿热美拉德反应以及偶联物结构和理化性质的影响
2. Physico-chemical properties, antioxidant activities and angiotensin-Ⅰ converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate) [J] . Xie Jianhua, Du Mengxia, Shen Mingyue, Food Chemistry . 2019 ,第JANa1期

机译：绿豆蛋白水解物的理化性质，抗氧化活性和血管紧张素Ⅰ转化酶抑制作用
3. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions [J] . Wen Chaoting, Zhang Jixian, Qin Wei, Food Chemistry . 2020 ,第Nova30期

机译：通过狭缝发散超声型湿法加热和水乳液的稳定性，在美沙拉德反应中获得的大豆蛋白分离丁醇缀合物的结构和功能性能
4. Modification of Soy Protein Isolate with Glucose by Maillard Reaction-Improvement of Solubility and Emulsifying Properties [C] . Advancing science, technology, and trade in the age of globalization : A call for every sector of Chinese and global soy industries : Proceedings . 2002

机译：美拉德反应通过葡萄糖修饰大豆分离蛋白-提高溶解度和乳化性能
5. Effects of thermal and high pressure treatments on structural and functional properties of pea seed (Pisum sativum L.) proteins and enzymatic protein hydrolysates [D] . Chao, Dongfang. 2012

机译：高温和高压处理对豌豆种子（Pisum sativum L.）蛋白和酶促蛋白水解物的结构和功能特性的影响
6. Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment [O] . Hua Jin, Qingshan Zhao, Haiying Feng, 2019

机译：超声波预处理黑豆蛋白分离物与葡萄糖的美拉德反应制备的缀合物的结构和理化性质的变化
7. Structural and functional properties of Maillard reaction products of protein isolate (mung bean, Vigna radiate (L.)) with dextran [O] . Linyi Zhou, Fei Wu, Xiaonan Zhang, 2017

机译：蛋白质分离物的Maillard反应产物的结构和功能性（Mung Bean，Vigna辐射（L.））用葡聚糖

Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates

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