doi.org/10.1016/j.foodchem.2017.01.069
Original paper

Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork

..., Yongping Deng
7
Food Chemistry8.80
Volume: 227, Pages: 335 - 341
Published: Jul 1, 2017
Abstract
The focus of the present work was to investigate the glycosylation of zein, partial properties of the glycosylated zein (GZ) and its retarding effect on lipid oxidation of ground pork. Zein was glycosylated with chitosan (MW 1500 Da) by microbial transglutaminase, the reaction was verified by FT-IR. Under the optimized conditions, 97.48 mg of glucosamine was covalently conjugated to 1 g of zein, determined by HPLC. The solubility and the surface...
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Paper Details
Title
Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork
DOI
doi.org/10.1016/j.foodchem.2017.01.069
Published Date
Jul 1, 2017
Journal
Food Chemistry
Volume
227
Pages
335 - 341
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