A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate
Hongtao Chen, Xiaoyun Fei, Rui Liu, Junhan Zhang, Deming Gong, Xing Hu, Guowen Zhang
Topics & Concepts
Gallic acidSolubilityCovalent bondThermal stabilityChemistryMicrowaveProtein stabilityChromatographyOrganic chemistryFood scienceChemical engineeringBiochemistryComputer scienceTelecommunicationsEngineeringAntioxidantProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides