Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient
Auengploy Chailangka, Phisit Seesuriyachan, Sutee Wangtueai, Warintorn Ruksiriwanich, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Sarana Rose Sommano, Noppol Leksawasdi, Francisco J. Barba, Yuthana Phimolsiripol
Topics & Concepts
Maillard reactionChemistryIngredientFood scienceBrowningAntioxidantFunctional foodSolubilityCricketGlycationConjugated systemGelatinFourier transform infrared spectroscopyThermal treatmentBiochemistryOrganic chemistryChemical engineeringPolymerMaterials scienceReceptorComposite materialEcologyEngineeringBiologyInsect Utilization and EffectsProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis