Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, Dongman Wan, Jiaheng Xia, Maomao Ma, Junxin Zhao, Pengbo Wang, Shuhong Zhang, Ping Yu, Deming Gong
Topics & Concepts
ChemistryMaillard reactionDPPHCircular dichroismProtein secondary structureFourier transform infrared spectroscopyTryptophanNuclear chemistryOrganic chemistryChromatographyAntioxidantStereochemistryBiochemistryChemical engineeringAmino acidEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications