Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation
Haining Xu, Jiayin Pan, Jing Hao, Mokhtar Dabbour, Benjamin Kumah Mintah, Liurong Huang, Chunhua Dai, Haile Ma, Ronghai He
Topics & Concepts
ChemistryMaillard reactionCovalent bondSonicationGlycationXyloseSolubilityMaltoseChromatographyBiochemistryFood scienceOrganic chemistrySucroseReceptorFermentationProteins in Food SystemsInsect Utilization and EffectsProtein Hydrolysis and Bioactive Peptides