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Gliadin is a main composition of wheat storage protein with unique characteristics. Polyphenol with health benefits tends to form complex with protein. In this study, glycosylation of deamidated wheat gliadin (gliadin) was carried out. Fluorescence quenching was applied to evaluate their binding mechanisms with resveratrol. Results showed that glycosylation could increase the solubility and decrease...
Cantonese sausage proteins were classified into five fractions based on solubility. The alkali-soluble protein was the major protein component of Cantonese sausage and increased during the process. The salt- (myofibrillar proteins) and water-soluble protein fractions (sarcoplasmic proteins), which decreased throughout the process, played an important role in the proteolysis. The total carbonyl content...
Proteins and polysaccharides are present together in many kinds of food and medicine systems and both macromolecules contribute to the structure, texture and stability of foods and medicines. This paper studied the effect of four kinds of polysaccharides on the functional properties of PPI. The results showed that both polysaccharides decreased the solubility of PPI with the increased of polysaccharides,...
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