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In this study, peanut protein isolate (PPI) was modified with extrusion pretreatment and papain-induced proteolysis. SDS-polyacrylamide gel electrophoresis showed that extrusion pretreatment conducted at 130 °C substantially increased the protease accessibilities of the major constitutive proteins (conarachin and arachin) in EPPI (extrudates of PPI), resulting in a remarkable increase in the degree...
Effects of guar gum with glycerol coating on the oil absorption of fried potato chips were investigated using dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that coating with guar gum and glycerol could effectively hinder the oil absorption of fried potato chips and have no negative effects on its breaking force. Compared with...
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