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- W2061024462 abstract "Reaction mixtures containing peanut protein isolate (PPI) and dextran (1:1 weight ratio) were dry-heated at 60 °C and 79% relative humidity for 7 days. SDS–PAGE analysis indicated that PPI had become complexed with dextran to form conjugates of higher molecular weight. Arachin, accounting for 50% of peanut proteins, was hard to glycosylate with dextran, which might limit the extent of glycosylation of PPI. The thermal stability of PPI was remarkably improved by mixture/conjugation with dextran. Proteins in mixtures/conjugates might have a more compacted tertiary conformation than PPI. The protein solubility of conjugates at pH 4.5–6.0 was remarkably increased compared with the PPI/mixture. Mixture with dextran could significantly improve the emulsifying and foaming properties of PPI (p < 0.05). Conjugation with dextran could further enhance emulsifying and foaming properties of PPI." @default.
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- W2061024462 date "2012-04-01" @default.
- W2061024462 modified "2023-10-14" @default.
- W2061024462 title "Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction" @default.
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- W2061024462 doi "https://doi.org/10.1016/j.foodchem.2011.09.074" @default.
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