Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products

• Principais autores: Wenjing Xing (Autor), Chunmin Ma (Autor), Yang Yu (Autor), Fenglian Chen (Autor), Chunhua Yang (Autor), Na Zhang (Autor)
• Formato: Livro
• Publicado em: MDPI AG, 2024-05-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of...