The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Maillard-type functional complexes were produced by reacting buckwheat protein (BWP) with five different saccharides (xylose, fructose, glucose, dextran, and maltodextrin) in aqueous solutions at 60 °C, pH 6.5. Xylose was the most reactive sugar with BWP as evidenced by losses of free amines (22.4% in 12 h) and strong difference UV absorption at 310 nm. The covalent attachments of different sugars/polysaccharides...
Buckwheat protein (BWP) isolate was subjected to a two-stage in vitro digestion (1h pepsin followed by 2-h pancreatin at 37°C). The antioxidant potential of the BWP digests was compared by assessing their capacity to scavenge 2,2′-azinobis (3-ethylbenzothiszoline-6-sulphonic acid) (ABTS + ) and hydroxyl (OH) radicals. The 2-h pancreatin digest, which demonstrated the strongest activity against...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.