Effects of different amounts of corn silk polysaccharide on the structure and function of peanut protein isolate glycosylation products

HIGHLIGHTS

• who: Xinxin Han et al. from the College of Food Science and Engineering, Jilin Agricultural University, Changchun, China have published the research: Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products, in the Journal: Foods 2022, 2214 of /2022/
• what: The functional properties of the complexes are regulated by controlling the amount of polysaccharide added, and the authors characterize the structures and properties of the complexes. The main reason for this could be that as the amount of polysaccharide added increased, the introduction of hydrophilic . . .
  

   

  

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