Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin
This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH, heating temperature, processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2019-09-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453018301046 |
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