Pea protein properties are altered following glycation by microwave heating
Ulku Ertugrul, Serap Namlı, Ozan Tas, Tolgahan Kocadağlı, Vural Gökmen, Gülüm Şümnü, Mecit Halil Öztop
Topics & Concepts
GlycationChemistrySolubilityMicrowave heatingGlycosylationPea proteinFructoseMaillard reactionLysineBiochemistryFood scienceChromatographyAmino acidMicrowaveOrganic chemistryReceptorPhysicsQuantum mechanicsProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsAdvanced Glycation End Products research