Effect of Glycosylation Modification on the Structure of Chickpea Protein Isolate and Functional Properties
In order to improve the functional properties of chickpea protein isolate (CPI) and to increase the feasibility of its application in the food industry. In this study, the glycosylation reaction was carried out with CPI and xylo-oligosaccharides (XOS) as substrates to evaluate the effects of differe...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080197 |
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